Israeli Couscous and Kale Stew

Israeli Couscous and Kale Stew might be a good recipe to expand your soup recipe box. This recipe serves 6 and costs $1.79 per serving. One portion of this dish contains roughly 5g of protein, 5g of fat, and a total of 186 calories. 31 person found this recipe to be tasty and satisfying. It is perfect for Autumn. It is a good option if you're following a lacto ovo vegetarian diet. Head to the store and pick up israeli couscous, turmeric, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Mountain Mama Cooks. Overall, this recipe earns a tremendous spoonacular score of 90%. If you like this recipe, you might also like recipes such as Italian Beef Stew with Israeli Couscous, Ginger-Marinated Leg of Lamb with Israeli Couscous & Kale, and Rose Colored Couscous (Israeli Couscous with Beets and Walnuts).

Servings: 6

 

Ingredients:

2 carrots, diced

2 cloves garlic, minced

3/4 teaspoon ground cumin

3/4 cup Israeli couscous

2 cups finely chopped kale (about 1 small bunch)

2 tablespoons olive oil

salt and pepper

6 cups stock (could use vegetable, turkey or chicken)

1/2 teaspoon turmeric

28 oz whole tomatoes

1 small yellow onion, diced

plain yogurt and chopped cilantro for serving

Equipment:

pot

Cooking instruction summary:

In a large stock pot, heat olive oil. Add onion and carrot and cook over medium-low heat for 15 minutes until vegetables are soft and start to caramelize. Add garlic, cumin and turmeric. Cook for 2 minutes more. Add stock and tomatoes, using your hand to bread up the whole tomatoes and gently crush them. Bring to a boil and simmer for 10 minutes. Add kale and couscous and cook 12-15 minutes more. Season with salt and pepper. Serve immediately and top soup with a dollop of plain yogurt and fresh chopped cilantro.

 

Step by step:


1. In a large stock pot, heat olive oil.

2. Add onion and carrot and cook over medium-low heat for 15 minutes until vegetables are soft and start to caramelize.

3. Add garlic, cumin and turmeric. Cook for 2 minutes more.

4. Add stock and tomatoes, using your hand to bread up the whole tomatoes and gently crush them. Bring to a boil and simmer for 10 minutes.

5. Add kale and couscous and cook 12-15 minutes more. Season with salt and pepper.

6. Serve immediately and top soup with a dollop of plain yogurt and fresh chopped cilantro.


Nutrition Information:

Quickview
184k Calories
5g Protein
5g Total Fat
30g Carbs
35% Health Score
Limit These
Calories
184k
9%

Fat
5g
8%

  Saturated Fat
0.77g
5%

Carbohydrates
30g
10%

  Sugar
7g
8%

Cholesterol
0.13mg
0%

Sodium
1166mg
51%

Get Enough Of These
Protein
5g
11%

Vitamin K
173µg
165%

Vitamin A
7235IU
145%

Vitamin C
47mg
57%

Manganese
0.55mg
27%

Copper
0.49mg
24%

Potassium
555mg
16%

Fiber
3g
14%

Vitamin B6
0.25mg
12%

Phosphorus
103mg
10%

Vitamin E
1mg
10%

Vitamin B3
2mg
10%

Magnesium
39mg
10%

Folate
37µg
9%

Vitamin B1
0.13mg
9%

Iron
1mg
7%

Calcium
67mg
7%

Vitamin B2
0.09mg
5%

Vitamin B5
0.48mg
5%

Zinc
0.63mg
4%

covered percent of daily need
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Geomelophagia is someone who has the urge to eat raw potatoes.

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