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4 Serves
65 Mins
Prepare the vegetables by peeling and chopping the carrots, zucchini, and onions into uniform pieces on a cutting board using a chef's knife.
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Vitamin K
8 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
61 µg / 400 µgCalcium
70 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
53 mg / 420 mgPhosphorus
134 mg / 1,250 mgPotassium
539 mg / 4,700 mgSodium
1776 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
8 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
25 gAlcohol
0 g
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onions and mixed vegetables to the pot, sautéing until they begin to soften and release their aroma.
Pour in the vegetable broth and bring the mixture to a gentle simmer, allowing the vegetables to cook through until tender.
Stir in the couscous, season with salt and pepper, cover the pot, and remove from heat to let the couscous steam until fluffy.
Fluff the couscous with a fork and serve the vegetable mixture hot over the grains.
12
g31
g10
g
Chinese