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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat two tablespoons of oil into a non stick frying pan, on medium heat. Add the onion and saute for 5 minutes, stirring often, until softened, but not coloured. | 2. Stir in tomato paste and sugar, and cook for 1 minutes. Add tomatoes 1/2 tsp salt and fresh ground pepper, and cook for another 3 minutes. | 3. Meanwhile, pour the boiling water over the couscous in a shallow bowl and cover with plastic wrap. Let stand for 10 minutes. Fluff the couscous at the end of the 10 minutes, adding the tomatoe sauce mixture. | 4. Clean the fryin pan and add the remaining 1 tablespoon of oil with butter, over medium heat. Add the couscous, once the butter has melted, and using the spatulas, flatten the couscous, and heat until a crisp edge develops over the base and sides. | 5. Carefully invert the couscous onto a plate, by placing a plate over the top of the couscous, before inverting, releasing the couscous from the pan. Serve warm or at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
tomato	2		ripe diced	124.1379	27.5262	6.4768	1.0795
couscous	1	cup		650.48	133.9539	22.0748	1.1072
chicken	1	cup	boiling	-	-	-	-
butter	2 1/2	tablespoons	unsalted	213.75	9.8212	6.6788	18.0
salt black pepper			ground	-	-	-	-

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