10Ingredients
40Minutes
930Calories

Description

An equally tasty alternative to rice or pasta, couscous traces its origins back to Northern Africa. This recipe for baked vegetarian Couscous is simply packed with yummy flavors. Sauteed eggplant, red peppers, zucchini and toasted almonds sit betwee…

layers of fluffy couscous. Drizzled with olive oil and sprinkled with ample feta cheese, this couscous casserole is then baked for a delicious vegetarian entree your tastebuds will love. Parmesan can be substituted for the feta cheese.

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Ingredients

US|METRIC
  • 450 milliliters vegetable broth
  • 250 grams couscous
  • 1 zucchini (chopped)
  • 1 eggplant (diced and salted)
  • salt and ground black pepper
  • 1 red bell pepper (diced)
  • 20 grams almonds (blanched and toasted)
  • parsley
  • olive oil
  • 150 grams feta (crumbled)
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    Directions

    1. Preheat the oven to 200 Celsius.
    2. Heat the broth and pour over the couscous. Set aside until the couscous is cooked. Fluff with a fork.
    3. Saute the zucchini, eggplant, and pepper in a little olive oil. Season with parsley, salt, and pepper.
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    NutritionView More

    930Calories
    Sodium73% DV1760mg
    Fat49% DV32g
    Protein65% DV33g
    Carbs42% DV127g
    Fiber72% DV18g
    Calories930Calories from Fat290
    % DAILY VALUE
    Total Fat32g49%
    Saturated Fat13g65%
    Trans Fat
    Cholesterol65mg22%
    Sodium1760mg73%
    Potassium1360mg39%
    Protein33g65%
    Calories from Fat290
    % DAILY VALUE
    Total Carbohydrate127g42%
    Dietary Fiber18g72%
    Sugars16g32%
    Vitamin A70%
    Vitamin C180%
    Calcium50%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.