Lemon-Tahini Couscous with Rooster & Vegetables

recipe listing



Instructions Checklist
  • Cook couscous in a medium saucepan constant with kit directions. Fluff with a fork and build apart.


  • In the period in-between, budge tahini, water, lemon juice, 1 Tbsp. oil, salt, pepper, and overwhelmed crimson pepper in a puny bowl till effectively blended; build apart.

  • Heat the final 1 Tbsp. oil in an limitless nonstick skillet over medium-excessive warmth. Add garlic and cook till fragrant, about 30 seconds. Add mushrooms and bell pepper; cook till the mushrooms free up their liquid, about 3 minutes.

  • Poke in coleslaw mix and spinach; proceed cooking, stirring, till the spinach wilts, about 2 minutes. Poke in rooster, the couscous, and the tahini sauce; cook till heated thru, 2 to 4 minutes.

  • Sprinkle with almonds, feta, parsley, and lemon zest. Attend with lemon wedges, if desired.


Tip: Complete-wheat pearl couscous (aka Israeli couscous) has a deliciously nutty model and chewy texture. Judge about for brands like Bob’s Red Mill in pure-meals stores and a few supermarkets. In case that you can well no longer receive it, that you can well substitute common couscous.

Nutrition Info

Serving Dimension:

about 1 1/2 cups

Per Serving:

528 calories; protein 39.9g; carbohydrates 41.5g; dietary fiber 8.7g; sugars 3.8g; chunky 23.3g; saturated chunky 4.2g; ldl cholesterol 77.3mg; nutrition a iu 3807.4IU; nutrition c 63mg; folate 41.7mcg; calcium 124.8mg; iron 3.6mg; magnesium 75.1mg; potassium 517.7mg; sodium 565mg.

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