Recipe: Nutrition
Dairy-free
Egg-free
Nut-free
Soy-free
Heart-Healthy
High-Fiber
Kosher
Low-Calorie
Low-Cholesterol
Low-Fat
Low-Sodium
Low-Sugar
Vegetarian / Meatless
Vegan
Weight Management
Directions
Prep Time
20 minutes
Cook Time
25 minutes
Ready in
45 minutes
- In a medium saucepan bring 4 cups of the broth to boiling. Add carrots and squash. Reduce heat; cook 15 minutes. Add green beans and bell pepper. Cook 5 minutes more or until vegetables are crisp-tender; drain and set aside.
- Cook couscous in remaining 1 1/2 cups broth according to package directions. Transfer to a large bowl. Add cooked vegetables, chickpeas, lemon peel, and salt and pepper to taste; mix gently. Toss with raisins and parsley, if desired, and serve.
Nutritional Information
Serving Size
1
Per Serving
Calories 141, Calories Fat 8, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 303mg, Carbohydrate 27g, Protein 5g
Serving Size | 1 |
Calories | 141 |
Calories Fat | 8 |
Calories (fat) extra | 6 |
Total Fat | 0g |
Total Fat (extra) | 2 |
Saturated Fat | 0g |
Cholesterol | 0mg |
Sodium | 303mg |
Sodium (extra) | 13 |
Potassium | 180mg |
Carbohydrate | 27g |
Carbohydrate (extra) | 9 |
Fiber | 4g |
Fiber (extra) | 19 |
Sugars | 3g |
Protein | 5g |
Omega3 | 0g |
Vitamin A | 6371IU |
Vitamin A (extra) | 127 |
Vitamin C | 14mg |
Vitamin C (extra) | 24 |
Iron | 1mg |
Iron (extra) | 1 |