Moroccan Bean and Pepper Stew Recipe

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Moroccan Bean and Pepper Stew
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Ingredients:

Directions:

  1. For stew:.
  2. Heat oil in a 3 quart on medium high.
  3. Add bell pepper, squash, onion.
  4. Cook and stir 5 minutes.
  5. Add spices.
  6. Cook and stir 1 minute.
  7. Stir in beans, tomatoes, and water.
  8. Bring to boil, then reduce heat to medium-low, cover and simmer 20 minutes.
  9. For couscous:.
  10. Bring broth, cinnamon, and ginger to boil on high heat.
  11. Remove from heat.
  12. Add couscous and raisins.
  13. Stir, cover and let stand 5 minutes.
  14. Serve stew on top of couscous.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 272.35 Kcal (1140 kJ)
Calories from fat 32.89 Kcal
% Daily Value*
Total Fat 3.65g 6%
Sodium 393.86mg 16%
Potassium 602.06mg 13%
Total Carbs 49.44g 16%
Sugars 5.37g 21%
Dietary Fiber 7.76g 31%
Protein 11.47g 23%
Vitamin C 61mg 102%
Vitamin A 1.2mg 39%
Iron 22.5mg 125%
Calcium 93.7mg 9%
Amount Per 100 g
Calories 77.29 Kcal (324 kJ)
Calories from fat 9.33 Kcal
% Daily Value*
Total Fat 1.04g 6%
Sodium 111.77mg 16%
Potassium 170.85mg 13%
Total Carbs 14.03g 16%
Sugars 1.52g 21%
Dietary Fiber 2.2g 31%
Protein 3.25g 23%
Vitamin C 17.3mg 102%
Vitamin A 0.3mg 39%
Iron 6.4mg 125%
Calcium 26.6mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5
    Points
  • 7
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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