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Moroccan Vegetables and Cous Cous

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4427.3064
Energy (kCal)131093.8105
Carbohydrates (g)26948.4791
Total fats (g)264.6654
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Fry all the veg in the oil for 5 minutes over a moderate heat. Reduce the heat, cover and cook for another 10 minutes. | 2. Dissolve stock cube in 350ml boiling water. Pour over cous cous and cover leave to stand. | 3. Add the spices, figs, seasoning and 150ml boiling water to the vegetables. Simmer for 5 minutes. | 4. Stir coriander leaves through cous cous and serve with the vegetables. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    carrot 2 104.96 24.5248 2.3808 0.6144
    parsnip 2 199.5 47.8534 3.1919999999999997 0.7979999999999999
    butternut squash 450 g 202.5 52.605 4.5 0.45
    onion 1/2 divided 32.0 7.472 0.88 0.08
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    stock cube 1 vegetable - - - -
    couscous 200 130096.0 26790.78 4414.96 221.44
    fig 125 g dried 92.5 23.975 0.9375 0.375
    cumin 1/2 teaspoon ground 3.9375 0.4645 0.187 0.2338
    paprika 1/2 teaspoon 3.2430000000000003 0.6209 0.1626 0.1482
    coriander 1/4 teaspoon 1.15 0.1835 0.1065 0.026000000000000002
    coriander leaf 5 1.15 0.1835 0.1065 0.026000000000000002

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



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