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Picture of Eggplant and Tomato Sauce With Israeli Couscous Recipe
middle eastern snack

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1326 kcal 66 %
  • Fat 45 g 69 %
  • Saturated 6 g 32 %
  • Carbs 206 g 69 %
  • Fiber 39 g 154 %
  • Protein 35 g 71 %
  • Cholesterol 0 mg 0 %
  • Sodium 4199 mg 175 %
  • Calcium 231 mg 23 %
  • Magnesium 253 mg 60 %
  • Potassium 3194 mg 68 %
  • Iron 8 mg 42 %
  • Zinc 4 mg 35 %
  • Phosphorus 621 mg 89 %
  • Vitamin A 296 µg 33 %
  • Vitamin C 79 mg 88 %
  • Thiamin (B1) 1 mg 64 %
  • Riboflavin (B2) 1 mg 42 %
  • Niacin (B3) 14 mg 85 %
  • Vitamin B6 1 mg 111 %
  • Folate equivalent (total) 267 µg 67 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 12 mg 77 %
  • Vitamin K 114 µg 95 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Eggplant and Tomato Sauce With Israeli Couscous Recipe

Ingredients

  • 1 3/4 cups low-sodium vegetable broth
  • 1 cup Israeli couscous
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons olive oil
  • 1 medium shallot, thinly sliced (about 1/4 cup)
  • ½ teaspoon ground turmeric
  • 3 medium cloves garlic, grated with a Microplane or minced (about 1 tablespoon)
  • 1 large eggplant, diced (about 1 quart diced egg plant)
  • 8 plum tomatoes, cored and roughly chopped (about 3 cups chopped tomatoes)
  • 1 teaspoon hot paprika
  • 1 teaspoon dried red chili flakes
  • 6 to 8 picked basil leaves, chopped

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