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Ingredientes
- 2 c. Couscous
- 3 c. Water
- 1 tsp Grnd cinnamon
- 1 1/2 c. Chicken broth
- 1 c. Carrots, cut in 1.5" pcs
- 1 c. Broccoli
- 1 c. Cauliflower
- 1 1/2 c. Onions, diced
- 3 x Cloves garlic, chopped
- 1 Tbsp. Coriander, grnd
- 1 Tbsp. Paprika
- 1 Tbsp. Cumin pwdr
- 2 tsp Black pepper, freshly grnd
- 1/4 tsp Cayenne
- 6 Tbsp. Cilantro
- 1/3 c. Dry apricots
- 1 c. Tomatoes, diced
- 2 Tbsp. Lemon juice, (or possibly 3, to taste)
Direcciones
- Put apricots to soak in warm water for about 1/2 hour.
- Put the couscous in a shallow baking pan or possibly ceramic dish, about 9 inches square and 2 inches high. Bring the water to a boil with the cinnamon and pour over the couscous. Cover the pan with foil and let the couscous sit for 5 - 10 min. Fluff with a fork.
- Bring the broth to a boil. Cook the vegetables in the broth till tender but not soft. Remove with a slotted spoon and set aside
- Add in the onions to the broth and cook till tender and translucent/soft, 10 or possibly 15 min over moderate heat. Add in the garlic, spices, 2 Tbsp. of the cilantro (I added some dry basil instead) and the tomatoes; cook for 2 min more. Add in the vegetables and stir until reheated. Adjust seasoning and add in lemon juice, if you like.
- NOTES : Spicy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 522g | |
| Recipe makes 4 servings | |
| Calories 408 | |
| Calories from Fat 15 | 4% |
| Total Fat 1.8g | 2% |
| Saturated Fat 0.28g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 192mg | 8% |
| Potassium 695mg | 20% |
| Total Carbs 84.14g | 22% |
| Dietary Fiber 9.7g | 32% |
| Sugars 6.57g | 4% |
| Protein 14.85g | 24% |
