e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 Heat oil over a medium-high heat in a large frying pan or a pot with a close-fitting lid. Add onion and garlic. Cook, stirring occasionally, for about five minutes or until onion is soft and turning clear.
2 Stir in spices and chilli and cook for 1-2 more minutes. Add butternut, tomatoes (and juice), chickpeas and lemon zest. Bring mixture to the boil then reduce heat to a gentle simmer. Cover and cook for 20-25 minutes or until butternut is tender.
3 Stir in lemon juice, salt and pepper and most of the parsley and coriander, reserving a little to garnish. Serve over couscous garnished with the remaining herbs.
Calories 263 cal
Kilojoules 1100 kJ
Total fat 9 g
Saturated fat 2 g
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Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.
Loved the flavour of this dish. I added more butternut squash because I wanted to use up what I had. I added more liquid and finished off with lots of pepper and more lemon juice. I also served it without the couscous and it was delicious.