4 Serves
52 Mins
Wash and chop the seven vegetables (carrots, zucchini, turnips, onions, and bell peppers) into uniform pieces using a chefs knife and cutting board.
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Vitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
168 µg / 400 µgCalcium
105 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
87 mg / 420 mgPhosphorus
266 mg / 1,250 mgPotassium
664 mg / 4,700 mgSodium
683 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
51 µg / 55 µgFiber
11 g / 28 gSugar
7 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
60 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat on the stove.
Sauté the onions and peppers(green bell pepper, red bell pepper, yellow bell pepper) in the pot until softened, then add the remaining vegetables, chickpeas, and vegetable broth. Season with salt and pepper.
Prepare the couscous in a separate bowl by pouring hot water over it, covering, and letting it steam for 5 minutes before fluffing with a fork.
Ladle the vegetable stew over the prepared couscous and serve immediately.
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