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Carole Hale: "I substituted sweet potatoes for the butternut sq…" Read More
20Ingredients
35Minutes
740Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2/3 cup couscous (giant)
- 1 butternut squash (medium, peeled and diced into 1 inch pieces)
- 2 Tbsp. oil
- 14 oz. diced tomatoes (can of, drained)
- 1/2 cup vegetable broth
- 1 tsp. sea salt
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. paprika
- 1/2 tsp. ginger
- 1/2 tsp. turmeric
- 1/2 tsp. cumin
- 1/4 tsp. cinnamon
- 1/4 tsp. all spice
- 1/4 tsp. cloves
- 1/4 tsp. cayenne
- 2 cloves garlic (finely minced)
- 15 oz. chickpeas (can of, drained)
- 1 handful baby spinach
- 4 fillets salmon
- 1/4 cup cilantro (chopped, for topping)
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NutritionView More
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740Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories740Calories from Fat160 |
% DAILY VALUE |
Total Fat18g28% |
Saturated Fat4g20% |
Trans Fat |
Cholesterol165mg55% |
Sodium1260mg53% |
Potassium1950mg56% |
Protein75g |
Calories from Fat160 |
% DAILY VALUE |
Total Carbohydrate66g22% |
Dietary Fiber9g36% |
Sugars6g |
Vitamin A280% |
Vitamin C70% |
Calcium15% |
Iron35% |
* 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)
Carole Hale 5 years ago
I substituted sweet potatoes for the butternut squash, add sliced fennel and used chopped tomatoes with peppers as that is what I had on hand. Delicious! Definitely a keeper, with great flavour and texture profiles.