Couscous with Autumn Vegetables Recipe

Looking for an easy Couscous with Autumn Vegetables recipe? Learn how to make Couscous with Autumn Vegetables using healthy ingredients.


Submitted by bohemiangirlpdx

Makes 5 servings



A good way to use leftover vegetables

Recipe Ingredients for Couscous with Autumn Vegetables

1/3 cup Israeli couscous, uncooked
1 cup summer squash, sauteed
1 tbsp. olive oil
1 beet, roasted
1 cup butternut squash, roasted
1 tbsp. garlic
1/2 cup onion
1 cup tomatoes, chopped
2 tsp. curry powder
15 oz. garbanzo beans
1/2 cup raisins

Recipe Directions for Couscous with Autumn Vegetables

Saute summer squash in heated olive oil. Add roasted vegetables. Add chopped tomatoes, garbanzos and curry powder. Add water as needed to create broth for cooking couscous. Bring to a boil. Add uncooked couscous. If using Israeli couscous, simmer 10-12 minutes. If using regular couscous, remove from heat and let stand, covered, for 5 minutes.
Categories

Main Dish

Nutrition Facts
Serving Size 231.6g
Amount Per Serving
Calories
462
Calories from Fat
75
% Daily Value*
Total Fat
8.3g
13%
Saturated Fat
1.0g
5%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
43mg
2%
Potassium
1193mg
34%
Total Carbohydrates
81.6g
27%
Dietary Fiber
18.2g
73%
Sugars
21.2g
Protein
19.8g
Vitamin A 67% Vitamin C 30%
Calcium 13% Iron 37%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • No cholesterol
  • Very low in sodium
  • High in dietary fiber
  • High in manganese
  • High in vitamin A
  •   Bad points
  • High in sugar
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