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Jewelled Couscous
Photo: Mae Mu

Jewelled Couscous

17 ingredients Serves 8 openrecipes

Goes with just about anything

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Estimated Nutrition (whole recipe, rough)

907
Calories
16g
Protein
61g
Fat
88g
Carbs

Counts 16 of 20 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 16 portions →
Ingredient Portion assumed kcal
Pine Nut 1 oz (28g) 191
Pistachio 1 oz (28g / ~49 kernels) 159
Sesame 1 tbsp (14g) 120
Olive Oil 1 tbsp (14g) 119
Cherry 1 cup (138g) 87
Grape 1/2 cup (76g) 62
Orange 1 medium (131g) 62
Onion 1 medium (110g) 44
Apricot 1 medium (35g) 17
Cucumber 1/2 cup sliced (52g) 16
Lemon juice of 1 lemon (48ml) 12
Almond 1 almond (1.2g) 7
Cinnamon 1 tsp ground (2.6g) 6
Vinegar 1 tbsp (15ml) distilled 3
Parsley 1 tbsp chopped fresh (3.8g) 1
Basil 5 leaves fresh (2.5g) 1
Seed not in our table 0
Mixed Nuts not in our table 0
Toasted Sesame Seed not in our table 0
Peppermint 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 (200g) couscouc
  • 1 cup (150g) dried apricots, roughly chopped
  • 50g dried sour cherries*
  • 50g craisins (dried cranberries)
  • 1/2 long red chilli, seeds, removed, finely chopped
  • Zest and juice of 1 orange and 1 lemon
  • 1/2 tsp mixed space or ground cinnamon
  • 2 tbsp red wine vinegar
  • 1/4 cup (60ml) olive oil
  • 2 tbsp sesame oil
  • 1/2 cup toasted mixed nuts (such as pine nuts, blanced almonds and pistachios)
  • 2 tbsp toasted sesame seeds
  • 4 spring onions, thinly sliced on a angle
  • 1/2 cucumber, seeds removed, cut into 1cm cubes
  • 1/3 firnly packed cup mint, chopped
  • 1/2 firmly packed cup flat leaf parsley or basil, roughly chopped
  • 1 bunch of rocket, leaves chopped

Directions

Step-by-step directions aren't available for this recipe in our database. View the full recipe at the original source →
By bbcgoodfood · Recipe sourced from openrecipes

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