Estimated Nutrition (whole recipe, rough)
Counts 15 of 18 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine | 1 oz (28g) | 191 |
| Couscous | 1 cup cooked (157g) | 176 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Pea | 1/2 cup (72g) | 62 |
| Grape | 1/2 cup (76g) | 62 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Walnut | 1 walnut half (4g) | 26 |
| Carrot | 1 medium (61g) | 25 |
| Apricot | 1 medium (35g) | 17 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | not in our table | 0 |
| Coriander | not in our table | 0 |
| Water | 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 diced carrots
- 1/4 cup minced dried apricots
- 1 teaspoon grated fresh gingerroot
- 1 teaspoon fresh grated lemons, rind of
- 1 teaspoon fresh orange zest
- 1 pinch saffron
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup orange juice
- 1 tablespoon fresh lemon juice
- 1 tablespoon vegetable oil
- 1 1/2 cups water
- 1/2 cup diced red bell peppers
- 1/2 cup English peas (fresh or frozen)
- 1 cup quick-cooking couscous
- 1/4 cup pitted and chopped kalamata olives
- 2 tablespoons toasted pine nuts
- 1 tablespoon dried currants
Directions
Add the first 14 ingredients to a non-reactive saucepan.
Cover pan and bring to a boil; lower heat, and simmer for about 5 minutes or until carrots are just tender.
Add in the bell pepper and cook for 2 more minutes.
Take pan off of burner and add in the peas.
Add in couscous; stir.
Cover and let sit for 10-15 minutes.
Add in olives; fluff couscous with a fork to mix.
Season to taste with salt and pepper.
Spoon onto individual plates; sprinkle with pine nuts and currants.
Category:Chadian Recipes
Category:Chadian Snacks