Estimated Nutrition (whole recipe, rough)
Counts 18 of 21 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 18 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Couscous | 1 cup cooked (157g) | 176 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | not in our table | 0 |
| Quince | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup dried chickpeas, soaked and peeled
- 4 cups couscous
- 1 stick butter
- 4 tablespoons vegetable oil
- Salt and 1 tablespoon black pepper
- Pinch of saffron
- 1/2 teaspoon tumeric
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 2 cinnamon sticks
- 3 onions, quartered
- 6 each cilantro and parsley sprigs, tied together
- 6 ripe tomatoes, peeled, seeded and quartered
- 1 pound carrots, cut into 2inch pieces
- 1 pound small white turnips, quartered
- 1 quince, peeled, cored and cubed
- 1/2 pound butternut squash, peeled and cubed
- 1 pound zucchini, quartered
- 1 fresh hot chili pepper
- 1 cup raisins
- =
Directions
Cook the chickpeas, covered with boiling water, in a saucepan full. Cover and cook for 10 minutes. Then drain, cool and remove skins.
Heat 5 tablespoons of butter and oil in another pan until hot. Add the salt, spices, onions, herb sprigs and tomatoes and then simmer for 10 minutes.
Add water and the chickpeas and simmer for a further 45 minutes. Add the carrots, turnips and quince to the broth and simmer for another 30 minutes.
In a separate pan, cover the squash with some of the broth and simmer for 15 minutes, until tender.
Add the zucchini, chili pepper, and raisins to the vegetables. Whilst it is cooking, put a colander containing the couscous on top of the pan to steam it. Cover and leave for about 20 minutes. Put a little butter on the couscous with about 5 minutes to go.
Add the drained squash to the vegetables after serving. Make sure you drain most of the broth off the vegetables beforehand.
This recipe serves 8.