Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice and prepare all of the veggies/garlic and set aside in med. bowl. | 2. Measure out the couscous and pour in a lg. bowl, toss with salt and onion powder. Set aside. | 3. Bring the vegetable broth to a boil in a small saucepan; once boiling pour the vegetable broth over the uncooked couscous, cover with a lid and set a timer for 5 minutes. | 4. Meanwhile, heat a lg. cast-iron pan and drizzle lightly with olive oil; once the pan is very hot add all of the veegies and the minced garlic. Leave the veggies on their side for 1-3 minutes until slightly charred and crisp. Flip to the other side and cook until slightly tender; but still crisp. | 5. Uncover the couscous and toss in the cooked veggies, fluff with a fork. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable broth	2	cups		324.72	52.644	11.9064	7.6752
couscous	1 1/2	1/2		975.72	200.9309	33.1122	1.6608
red bell pepper	1		cut	-	-	-	-
yellow bell pepper	1		cut	-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
salt	1	teaspoon		-	-	-	-
onion powder	1/4	teaspoon		2.046	0.4747	0.0625	0.0062
grape tomato	1/2	cup		-	-	-	-
olive oil				-	-	-	-

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