Moroccan Vegetables And Cous Cous

1. Fry all the veg in the oil for 5 minutes over a moderate heat. Reduce the heat, cover and cook for another 10 minutes.

2. Dissolve stock cube in 350ml boiling water. Pour over cous cous and cover leave to stand.

3. Add the spices, figs, seasoning and 150ml boiling water to the vegetables. Simmer for 5 minutes.

4. Stir coriander leaves through cous cous and serve with the vegetables.

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Nutrient	Quantity
Total fats	264.6654 g
Protein	4427.3064 g
Carbohydrates	26948.4791 g
Energy	131093.8105 kCal
Fatty acids, total saturated 18:3 undifferentiated	4.6005 g
Water	3963.1771 g
Aspartic acid	181.5595 g
Calcium, Ca	8778.554 mg
Lutein + zeaxanthin	935.62 g
Fiber, total dietary	1764.8386 g
Fatty acids, total saturated 22:0	0.0527 g
Carotene, beta	40839.014 g
Niacin	1218.1308 mg
Vitamin A, RAE	4586.1965 g
Arginine	163.2197 g
Riboflavin	27.4692 mg
Tocopherol, beta	0.0742 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0052 g
Fatty acids, total saturated 20:1	0.1285 g
Glutamic acid	1593.6469 g
Stigmasterol	0.15 mg
Sodium, Na	3691.346 mg
Fatty acids, total saturated 16:1 undifferentiated	1.2165 g
Total lipid (fat)	264.6654 g
Manganese, Mn	272.9825 mg
Fructose	6.9722 g
Proline	486.1816 g
Fatty acids, total saturated 16:0	42.6509 g
Sucrose	10.9817 g
Choline, total	34.896 mg
Sugars, total	58.7054 g
Serine	208.3298 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	2.944 g
Vitamin B-6	39.6195 mg
Selenium, Se	8.116 g
Ash	224.5575 g
Fatty acids, total saturated 18:1 undifferentiated	59.2214 g
Pantothenic acid	434.7037 mg
Phenylalanine	214.9012 g
Beta-sitosterol	0.1 mg
Copper, Cu	86.3676 mg
Betaine	1.2261 mg
Thiamin	57.382 mg
Methionine	68.9706 g
Iron, Fe	381.0531 mg
Carbohydrate, by difference	26948.4791 g
Phosphorus, P	59298.9105 mg
Folate, total	7294.8285 g
Tocopherol, gamma	0.3768 mg
Lycopene	2.56 g
Alanine	129.9627 g
Valine	188.6545 g
Fatty acids, total saturated 18:2 undifferentiated	87.7782 g
Glycine	139.785 g
Carotene, alpha	12662.7625 g
Glucose (dextrose)	7.5716 g
Fatty acids, total saturated 14:0	0.3619 g
Zinc, Zn	290.4875 mg
Isoleucine	170.9972 g
Tocopherol, delta	0.0029 mg
Fatty acids, total saturated 12:0	0.001 g
Fatty acids, total polyunsaturated	92.3866 g
Tocotrienol, gamma	0.001 mg
Fatty acids, total polyunsaturated 17:1	0.0506 g
Leucine	302.3014 g
Tocotrienol, alpha	0.103 mg
Vitamin A, IU	91698.616 IU
Folate, DFE	7294.8285 g
Tryptophan	56.5112 g
Vitamin C, total ascorbic acid	164.6852 mg
Phytosterols	143.2315 mg
Galactose	0.0022 g
Fatty acids, total polyunsaturated 18:1 c	0.0184 g
Fatty acids, total saturated 20:0	0.1682 g
Starch	3.6608 g
Tyrosine	116.2287 g
Vitamin K (phylloquinone)	145.6481 g
Fatty acids, total saturated	46.5464 g
Histidine	89.8298 g
Fatty acids, total monounsaturated	60.982 g
Threonine	117.2784 g
Folate, food	7294.8285 g
Fatty acids, total polyunsaturated 17:0	0.0089 g
Cryptoxanthin, beta	15700.739 g
Vitamin E (alpha-tocopherol)	18.5929 mg
Magnesium, Mg	15521.3 mg
Lysine	85.2717 g
Potassium, K	61314.949 mg
Cystine	124.8338 g
Fluoride, F	9.072 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	3 tablespoons	358.02	0	40.5
Carrot	2	104.96	24.5248	0.6144
Onion	0.5	32	7.472	0.08
Couscous	200	130096	26790.78	221.44
Paprika	0.5 teaspoon	3.243	0.6209	0.1482
Coriander	0.25 teaspoon	1.15	0.1835	0.026
cumin	0.5 teaspoon	3.9375	0.4645	0.2338
butternut squash	450 g	202.5	52.605	0.45
fig	125 g	92.5	23.975	0.375
parsnip	2	199.5	47.8534	0.798
coriander leaf	5	1.15	0.1835	0.026
stock cube	1 vegetable	0	0	0