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Pearl Couscous and Chickpeas with Vegetables
ELSA BROBBEY16Ingredients
40Minutes
420Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup pearl couscous (Israeli couscous)
- 2 tsp. coconut oil
- 1 1/4 cups vegetable broth (or water + plus 1/4 cup or more)
- 1/4 tsp. sea salt (omit if using salted vegetable broth)
- 1 cup fava beans (shelled, from about 1 pound pods)
- 2 Tbsp. olive oil
- 1 tsp. fennel seeds (coarsely ground)
- 2 cloves garlic (lightly crushed)
- 1 red onion (small, thinly sliced)
- 1 yellow bell pepper (large, or 4 -5 smaller ones, cut into strips)
- 1/2 cup cherry tomatoes (chopped)
- 8 spears asparagus (large spears, trimmed, peeled and cut into 1 inch pieces)
- 2 tsp. nutritional yeast
- 1/2 tsp. cayenne pepper (optional)
- 1/2 tsp. salt (or to taste)
- 1 1/2 cups chickpeas (cooked, or 1 15-ounce can chickpeas)
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NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories420Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol |
| Sodium970mg40% |
| Potassium570mg16% |
| Protein15g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate68g23% |
| Dietary Fiber10g40% |
| Sugars4g |
| Vitamin A15% |
| Vitamin C110% |
| Calcium8% |
| 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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