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Receta Early Autumn Roasted Vegetables With Couscous

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Raciónes: 4

Ingredientes

Cost per serving $3.66 view details

Direcciones

  1. Preheat oven to 450 degrees.
  2. In a colander toss the eggplant and zucchini with about 2 tsp. salt, and let drain for about 30 min.
  3. In a large bowl, combine together the remaining ingredients except the fresh tomatoes with the extra virgin olive oil. Add in the eggplant and zucchini to the bowl and transfer to a large roasting pan arranging in 1 layer.
  4. Place in a preheated oven. Occasionally turn vegetables for even browning, after 30 min add in fresh tomatoes continue cooking for another 15 to 30 min or possibly till vegetables are tender. Serve warm or possibly cool, garnish with fresh minced herbs
  5. Couscous: Crumble saffron in a small dish with 1/2 c. of water to dissolve. In a saucepan bring chicken broth to a boil. Add in saffron in water and oil, heat for 1 minute. Stir in couscous, currants or possibly raisins, and almonds remove from heat. Cover and let stand for 5 min. Fluff the couscous with a fork before serving.
  6. This recipe yields 4 to 6 servings.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 540g
Recipe makes 4 servings
Calories 408  
Calories from Fat 87 21%
Total Fat 9.95g 12%
Saturated Fat 1.38g 6%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 226mg 9%
Potassium 1205mg 34%
Total Carbs 68.82g 18%
Dietary Fiber 12.8g 43%
Sugars 15.02g 10%
Protein 13.72g 22%
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