Couscous With Tomatoes, Cauliflower, Red Peppers and Olives
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By cooking.nytimes.com
Couscous With Tomatoes, Cauliflower, Red Peppers and Olives
Instructions
Cook:30min
Updated at: Sat, 12 Apr 2025 03:54:35 GMT
Nutrition balance score
Great
Glycemic Index
48
Low
Glycemic Load
47
High
Nutrition per serving
Calories570.1 kcal (29%)
Total Fat8 g (11%)
Carbs99.8 g (38%)
Sugars6.5 g (7%)
Protein24.1 g (48%)
Sodium313.7 mg (16%)
Fiber18.8 g (67%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
2 tablespoonsextra virgin olive oil
1onion
large, chopped
2garlic cloves
large, to taste, minced
salt
to taste
1 ½ teaspoonspaprika
½ teaspooncayenne
more to taste
1 poundtomatoes
ripe, peeled, seeded and chopped, or 1 14-ounce can with juice
2 cupspinto beans
Christmas limas or white beans, soaked in 2 quarts water for 6 hours or overnight and drained
3 sprigsbouquet garni
parsley
mint
1 tablespoontomato paste
2 teaspoonsharissa
more to taste, plus additional for serving
0.5 poundred bell peppers
seeded and cut in large dice
1cauliflower
small, cut into florets, then sliced about 1/2 inch thick
16black olives
imported, pitted and cut in half
2 tablespoonsparsley
chopped, or mint, or a combination
2 cupscouscous
1/3 cup per serving
Instructions
View on cooking.nytimes.com
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