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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. Bring the chicken stock to a boil in a small saucepan and turn off the heat. | 2. Add the salt, pepper, cumin and saffron threads and allow to steep for at least 15 minutes. | 3. Meanwhile, heat the olive oil and melt the butter in a saute pan. | 4. Add the zucchini and cook for 5 minutes, or until lightly browned. | 5. Bring the chicken stock just back to a boil. | 6. Place the couscous in a large bowl and add the cooked zucchini. | 7. Pour the hot chicken stock over them. | 8. Cover the bowl tightly with plastic wrap and allow to stand at room temperature for 15 minutes. | 9. Add the basil and parsley. | 10. Toss the couscous and herbs with a fork and 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)
chicken stock	1 1/2	cups		129.6	12.708	9.072000000000001	4.32
kosher salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
cumin	1/4	teaspoon	ground	1.9688	0.2323	0.0935	0.1169
saffron thread	1/2	teaspoon		-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
zucchini	2		diced	66.64	12.1912	4.7432	1.2544
couscous	1 1/2	1/2		975.72	200.9309	33.1122	1.6608
basil leaf	1	cup	chopped	-	-	-	-
parsley leaf	1	cup	chopped	-	-	-	-

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