Belly Full · by Amy Flanigan★ 5.0 (3)
Eggplant Couscous
NUTRITION · PER SERVING20M COOK
CAL 13%·PRO 10%
CARBS 35G57% OF CAL
5G FIBER0G ADDED7G INTRINSIC23G OTHER7G TOTAL SUGAR
FAT 11G39% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Couscous tossed with roasted eggplant, shallots, and fresh basil, brightened with red wine vinegar. A quick, flavorful vegetable side.
sideamerican🥄 saucepan🍳 skilletdairy freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 3/4 cup Israeli couscous ((pearl couscous))
- 1 cup vegetable broth
- 1/2 teaspoon coarse salt
- 3 tablespoons olive oil
- 1 large eggplant (, cut into 1/2-inch chunks)
- 3 shallots (, trimmed and quartered)
- salt and pepper (,to taste)
- 3 teaspoons red-wine vinegar
- 1/3 cup lightly packed fresh basil (, torn)
At a glance
PER SERVING · TIME 20M
CAL 13%·PRO 10%
CARBS 35G57% OF CAL
5G FIBER0G ADDED7G INTRINSIC23G OTHER7G TOTAL SUGAR
FAT 11G39% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 753mg
- Total sugar
- 7g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 409mg
- Calcium
- 29mg
- Iron
- 0.74mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 753MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.