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Orange Vegetable Couscous

Diet.Chef's picture
  Olive oil 4 Teaspoon
  Zucchini 1 Medium, chopped
  Yellow squash 1 Medium, chopped
  Onion 1 , chopped
  Garlic 2 Clove (10 gm), minced
  Salt 3⁄4 Teaspoon
  Canned chickpeas 15 Ounce, rinsed and drained (1 can, garbanzo beans)
  Orange juice 3⁄4 Cup (12 tbs)
  Water 1⁄2 Cup (8 tbs)
  Dried oregano 1⁄2 Teaspoon
  Cayenne 1⁄8 Teaspoon
  Couscous 1 Cup (16 tbs)
  Cherry tomatoes 1 Pint, halved
  Thinly sliced fresh basil 1⁄4 Cup (4 tbs)

1. Heat a large saucepan over medium-high heat. Swirl in 2 teaspoons of the oil, then add the zucchini, squash, onion, garlic, and 1/4 teaspoon of the salt. Cook, stirring occasionally, until the vegetables are softened, 4-5 minutes. Add the chickpeas and cook 2 minutes longer.Transfer to a large bowl.
2. Return the pan to the heat and add the remaining 2 teaspoons oil, 1/2 teaspoon salt, the orange juice, water, oregano, and cayenne; bring to a boil. Stir in the couscous, cover, and remove from the heat; let stand 5 minutes. Transfer the couscous to the bowl with the vegetables. Add the tomatoes and basil and toss to combine.

Recipe Summary

Side Dish
Quick, Healthy

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1901 Calories from Fat 238

% Daily Value*

Total Fat 30 g46.2%

Saturated Fat 3.7 g18.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2996.8 mg124.9%

Total Carbohydrates 346 g115.4%

Dietary Fiber 51.5 g206%

Sugars 67 g

Protein 71 g141.7%

Vitamin A 87.7% Vitamin C 390%

Calcium 40.4% Iron 59.1%

*Based on a 2000 Calorie diet

Orange Vegetable Couscous Recipe