The Recipe Critic · by Alyssa Rivers
Israeli Couscous
NUTRITION · PER SERVING25M COOK
CAL 10%·PRO 10%
CARBS 35G73% OF CAL
2G FIBER0G ADDED2G INTRINSIC31G OTHER2G TOTAL SUGAR
FAT 4G20% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pearl couscous with olive oil, lemon zest, garlic, and parsley. A aromatic, light side dish with Mediterranean flavor.
sidemediterranean🥄 saucepandairy freeveganvegetarian
View the full recipe on The Recipe Critic →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 tablespoons olive oil
- 2 cups Israeli couscous (pearl couscous)
- 3 ½ cups vegetable broth
- ¼ cup lemon juice
- 2 teaspoons garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ cup fresh parsley (chopped)
- Zest of one lemon
At a glance
PER SERVING · TIME 25M
CAL 10%·PRO 10%
CARBS 35G73% OF CAL
2G FIBER0G ADDED2G INTRINSIC31G OTHER2G TOTAL SUGAR
FAT 4G20% OF CAL
1G SAT4G 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
- 15m
- Sodium
- 579mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 94mg
- Calcium
- 9mg
- Iron
- 0.64mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 579MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.