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    You are in: Home / Low-cholesterol / Vegetable Couscous Recipe
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    Vegetable Couscous

    Average Rating:

    2 Total Reviews

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    • on July 11, 2008

      This was my first experience with couscous (I used whole grain). I enjoyed the end result of this recipe. I used chicken broth in place of the water. I omitted the mushrooms. My comments are mainly around the amounts called for - I ended up with tons of onion because I used 1 onion that was rather large. I would like to see amounts (1 cup onion, 2 cups chopped zucchini...) and also, I had no idea what "chili" was - chili powder? I used crushed red pepper flakes and that ended up being WAY too spicy. I enjoyed the method of cooking couscous though and will try it again, possibly with other vegetables.

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    • on May 11, 2007

      This was very tasty and easy to throw together for a quick weeknight meal. I served as a light supper with Sauteed Spinach With Garlic on the side. Forgot to add the cumin, s & p until the end, but that didn't seem to make a difference. Thanks for another tasty recipe!

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    Nutritional Facts for Vegetable Couscous

    Serving Size: 1 (242 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 300.3
    Calories from Fat 38
    Total Fat 4.3 g
    Saturated Fat 0.6 g
    Cholesterol 0.2 mg
    Sodium 26.5 mg
    Total Carbohydrate 55.8 g
    Dietary Fiber 5.3 g
    Sugars 5.0 g
    Protein 10.4 g


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