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Ingredientes
- 2 sm zucchini, halved, lengthwise
- 2 Tbsp. extra virgin olive oil
- 1 1/2 c. couscous
- 1/3 c. extra virgin olive oil
- 3 Tbsp. fresh lemon, juice
- 3/4 c. liquid removed rinsed canned chickpeas
- 1/2 c. minced kalamata olives
- 1/2 c. parsley
- 2 x ripe plum tomato, diced
Direcciones
- Brush zucchini with extra virgin olive oil and grill till charred.
- Cut into 1" pcs.
- In a medium saucepan, bring 2 1/4 c. water to a boil. Stir in salt and couscous. Cover and remove. Let stand for 5 min.
- Transfer to bowl and let cold, fluffing occasionally with a fork.
- Add in the extra virgin olive oil and lemon juice. Add in zucchini chinks, chickpeas, olives, parsley and tomatoes. Season generously with pepper. Serve at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 287g | |
| Recipe makes 4 servings | |
| Calories 559 | |
| Calories from Fat 244 | 44% |
| Total Fat 27.6g | 35% |
| Saturated Fat 3.82g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 303mg | 13% |
| Potassium 540mg | 15% |
| Total Carbs 66.89g | 18% |
| Dietary Fiber 7.5g | 25% |
| Sugars 2.93g | 2% |
| Protein 12.19g | 20% |
