Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 3 Tbsp. extra virgin olive oil divided
- 1/2 med yellow onion sliced (1 c.)
- 1 c. water
- 2/3 c. uncooked couscous
- 2 lrg carrots sliced (1 c.)
- 1/2 med zucchini cut 1" dice (1 c.)
- 4 med garlic cloves crushed
- 1 c. dry cranberries
- 1 can chickpeas - (15 1/2 ounce) liquid removed
- 1/3 c. distilled white vinegar
- 2 Tbsp. Dijon mustard
- 1/3 c. fresh orange juice
- 1/4 tsp cayenne pepper
- 1/2 tsp grnd cinnamon Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. coarsely-minced fresh mint for garnish Chakchouka (see recipe)
Direcciones
- Heat 1 Tbsp. of oil in a large nonstick frying pan on medium heat. Add in onion and saute/fry 10 min.
- Meanwhile, bring water to a boil in a medium-sized saucepan, remove from heat, and add in couscous. Cover and let stand 5 min. Add in carrots, zucchini, and garlic to pan and cook 10 min more.
- Place couscous in a large bowl and fluff with a fork. Add in onion mix, cranberries, and chickpeas and toss well.
- Mix vinegar and mustard together in a small bowl and stir in orange juice, remaining oil, cayenne, and cinnamon. Add in this mix to couscous and mix well. Add in salt and pepper to taste. Place in a serving bowl or possibly on individual plates and sprinkle mint on top.
- This recipe yields 4 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 356g | |
| Recipe makes 4 servings | |
| Calories 388 | |
| Calories from Fat 106 | 27% |
| Total Fat 12.13g | 15% |
| Saturated Fat 1.63g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 454mg | 19% |
| Potassium 511mg | 15% |
| Total Carbs 59.54g | 16% |
| Dietary Fiber 9.4g | 31% |
| Sugars 5.38g | 4% |
| Protein 10.72g | 17% |
