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Ingredients
- 2 1/4 cups vegetable broth or water and a bouillon cube
- 1 1/4 cup israeli cous cous
- 1/2 cup balsamic vinegar
- 2 teaspoons dijon mustard
- 2 cloves garlic, chopped
- 3/4 cup olive oil
- Sea salt
- Fresh cracked pepper
- 3 zucchini, quartered lengthwise
- 12 asparagus spears, with the butts chopped off
- 1 red bell pepper, de-seeded and quartered
- 1 yellow bell pepper, de-seeded and quartered
- About 1/4 cup fresh basil leaves, julienned
View Full Recipe at la pure mama.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1692g | |
| Calories 1746 | |
| Calories from Fat 1449 | 83% |
| Total Fat 164.04g | 205% |
| Saturated Fat 22.76g | 91% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2327mg | 97% |
| Potassium 2236mg | 64% |
| Total Carbs 63.91g | 17% |
| Dietary Fiber 12.5g | 42% |
| Sugars 41.72g | 28% |
| Protein 12.32g | 20% |
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