Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
733
Calories
46g
Protein
30g
Fat
76g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Couscous | 1 cup cooked (157g) | 176 |
| Chicken | 100g cooked | 165 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Butter | 1 tbsp (14g) | 102 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500 g instant couscous
- 300 ml boiling chickens or vegetable stock
- 65 g melted butter
- 80 g raisins
- 1 grated lemon, rind of
- 50 g roasted sliced almonds
- 80 g pistachio nuts
- salt & freshly ground black pepper
Directions
1
1. Place the couscous in a bowl and add the boiling stock.
2
2. Leave for 5 minutes until couscous has softened and liquid is absorbed.
3
3. Stir in melted butter, raisins, lemon rind and nuts.
4
4. Season to taste.
5
Category:Egyptian Recipes
6
Category:Egyptian Salads
Recipe sourced from
fandom