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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 425°F. | 2. Place the peppers, zucchini and garlic cloves in a bowl with a little oil and stir to coat everything lightly. Tip into a roasting tin and roast for 30 minutes, until tender. | 3. Meanwhile, pour 2 1/2 cups boiling water over the cous cous and leave to soak until all the water has been absorbed. | 4. Remove the vegetables from the oven and discard the garlic cloves. | 5. Place the peppers in a plastic bag, knot the end and leave for 10 minutes; then peel off the skin and cut the flesh into strips. | 6. Place the couscous in a large serving bowl. Stir well to break up any lumps and add the warm vegetables, cherry tomatoes, feta and basil. | 7. Toss together. Whisk all the dressing ingredients together and pour over. | 8. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red pepper	1		deseeded cut	1.25	0.2753	0.0584	0.0138
zucchini	2		sliced	4.62	0.6842	0.5962	0.08800000000000001
garlic clove	2			226.95	0.0	50.49	1.275
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
couscous	12	ounces		1279.1291	263.4121	43.4087	2.1772
cherry tomato	9	ounces		226.95	0.0	50.49	1.275
feta cheese	6	ounces	crumbled	449.064	6.9571	24.1712	36.1973
basil leaf	12		shredded	226.95	0.0	50.49	1.275
lemon	1		cut	1.2808	0.4116	0.0486	0.0132
white wine vinegar	1	tablespoon		226.95	0.0	50.49	1.275
vinegar	1	tablespoon		3.1289999999999996	0.1386	0.0	0.0
olive oil	4	tablespoons		238.68	0.0	0.0	27.0
lemon	1			1.2808	0.4116	0.0486	0.0132
salt black pepper			ground	226.95	0.0	50.49	1.275

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.