couscous
| 100 | g couscous |
| 130 | g onion, diced |
| 275 | g bell pepper, diced |
| 240 | ml chicken bullion |
| 2 | tsp butter |
| 130 | g tomato |
| 1 | tsp olive oil |
- Heat butter in pan, add couscous and stir for 2-3 minutes.
- Add chicken broth, bring to boil, then turn off heat and leave for approximately 10 minutes, or until broth has been absorbed.
- In a sepaerate pan, stir fry the vegetables in the oil.
- Add the couscous to the pan and mix together.
Vegetables, Side Dish
| Nutrition Facts | ||||||
Serving Size 223.9g |
||||||
Amount Per Serving |
||||||
|
Calories 164 Calories from Fat
31 |
||||||
% Daily Value* |
||||||
|
Total Fat
3.5g 5%
|
||||||
|
Saturated Fat
1.4g 7%
|
||||||
|
Cholesterol
5mg 2%
|
||||||
|
Sodium
223mg 9%
|
||||||
|
Total Carbohydrates
28.1g 9%
|
||||||
|
Dietary Fiber
3.6g 14%
|
||||||
|
Sugars
5.1g |
||||||
|
Protein
4.7g
|
||||||
|
||||||
* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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