Spice up your side dish spread with stuffed eggplants that are halved and roasted in foil packets before being filled with toasted israeli couscous flavored with allspice, cinnamon, bay leaves, parsley and feta cheese.
Ingredients For Stuffed Eggplant With Israeli Couscous Recipe
2 Medium eggplants
1 tablespoon Olive oil
2 teaspoon Minced Garlic
0.75 cup Israeli couscous, uncooked
0.5 teaspoon Allspice
2 Dried bay leaves
1 stick Cinnamon
1 cup Low sodium chicken broth
0.5 teaspoon Salt
1.5 tablespoon Chopped Fresh Parsley
0.5 cup Crumbled Feta Cheese
0.25 cup Pomegranate seeds
Nutrition value
220
calories per serving
8 g Fat14 g Protein29 g Carbs17 g FiberOther
Current Totals
8 g Fat
14 g Protein
29 g Carbs
17 g Fiber
MacroNutrients
Carbs
29 g
Protein
14 g
Fiber
17 g
Fats
Fat
8 g
Vitamins & Minerals
Calcium
407 mg
Iron
3 mg
Vitamin A
187 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
47 mcg
Vitamin B12
0 mcg
Vitamin C
10 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
40 mg
Manganese
5 mg
Phosphorus
148 mg
Selenium
13 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
