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Raciónes: 4 Servings
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Ingredientes

Cost per serving $2.51 view details

Direcciones

  1. Cut red onion into 4 wedges, leaving root end intact. Place red onion, bell peppers, vinegar, 1/4 teaspoon salt, and 1/2 teaspoon oil in zip-top plastic bag. Seal bag; toss well to coat.
  2. Prepare grill.
  3. Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Add chopped onion and garlic; suate 3 minutes. Add cumin, fennel, and cinnamon; saute 1 minutes. Add 1/4 teaspoon salt, 1/4 cup water, olives, raisins, black pepper, tomatoes, and potatoes; bring to a boil. Cover, reduce heat, and simmer 25 minutes or potatoes are just tender.
  4. Remove bell peppers and red onion from bag, discarding marinade; place on grill rack coated with cooking spray. Grill 10 minutes, turning frequently.
  5. Bring 1 cup of water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Serve tomato mixture over couscous. Top with grilled bell peppers and red onions; sprinkle with pine nuts.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 604g
Recipe makes 4 servings
Calories 455  
Calories from Fat 68 15%
Total Fat 7.99g 10%
Saturated Fat 0.85g 3%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 520mg 22%
Potassium 1715mg 49%
Total Carbs 87.92g 23%
Dietary Fiber 10.3g 34%
Sugars 17.35g 12%
Protein 12.08g 19%
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