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Claire Nimmo: "Dis a few changes to match what I had in my fridg…" Read More
12Ingredients
65Minutes
230Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 butternut squash (medium)
- 1 onion
- 1/2 courgette (zucchini)
- 1 red pepper
- 2 cups vegetable stock (500 ml)
- 1 Tbsp. vegetable oil
- 1/2 cup couscous (wholemeal, 120 g)
- 1/4 cup grated cheddar cheese
- 2 Tbsp. tomato puree
- 1/2 tsp. salt
- black pepper (to taste)
- fresh parsley
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat1.5g8% |
| Trans Fat0g |
| Cholesterol5mg2% |
| Sodium850mg35% |
| Potassium690mg20% |
| Protein7g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate39g13% |
| Dietary Fiber6g24% |
| Sugars7g |
| Vitamin A270% |
| Vitamin C120% |
| Calcium15% |
| 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.
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Reviews(1)
Claire Nimmo 3 years ago
Dis a few changes to match what I had in my fridge - leek instead of courgette, a tomato instead of red pepper and quinoa to replace couscous so it could be made gluten free. Method and spices etc. Stayed the same. Really nice recipe, that can be easily adapted.