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Buttered Couscous With Pomegranate and Almonds

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)15661.5337
Energy (kCal)462183.014
Carbohydrates (g)94160.2212
Total fats (g)1321.1682
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Halve the pomegranates and pick out the seeds. Divide the couscous between two large mixing bowls and pour 570ml (1 pint) boiling water into each one. Cover with a clean cloth and leave for 10 minutes. | 2. Meanwhile, melt the butter in a frying pan and add the almonds. Cook them until they are golden, stirring now and then. This will only take a few minutes. Keep an eye on them as they can burn quite easily. | 3. Season the cousous and fluff with a fork. Divide the buttery almonds, pomegranate seeds and herbs between the bowls of couscous and stir. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pomegranate 3 433.26 97.61399999999999 8.7174 6.1074
    couscous 700 455336.0 93767.73 15452.36 775.04
    butter 75 6412.5 294.6375 200.3625 540.0
    almond 2 bags blanched - - - -
    coriander 1 pack chopped - - - -
    mint 0.5 chopped 1.254 0.2397 0.0938 0.0208

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



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