Couscous Tower with Vegetables and Ricotta Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 753 cal. | (36 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.3 g | (31 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 9.8 mg | (82 %) | ||
| Vitamin K | 17.9 μg | (30 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 126 mg | (133 %) | ||
| Potassium | 825 mg | (21 %) | ||
| Calcium | 215 mg | (22 %) | ||
| Magnesium | 131 mg | (44 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 16.1 g | |||
| Uric acid | 103 mg | |||
| Cholesterol | 71 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 2 red Bell pepper
- olive oil (for the baking sheet)
- 300 grams Couscous
- ½ tsp ground Cumin
- ½ tsp ground cilantro
- salt
- 4 Tbsps ground almonds (peeled)
- 350 milliliters Vegetable broth
- 400 grams Melon (such as honeydew melon, Galia)
- ½ handful Basil
- freshly ground peppers
- 200 grams Ricotta cheese
- 200 grams cream cheese
- 1 tsp Harissa (hot spice paste)
- 1 Tbsp lemon juice
Preparation steps
Preheat oven grill. Rinse bell peppers, cut into quarters, remove seeds and white ribs and place pieces skin side up on oiled baking sheet. Roast in the oven on the top rack for 15-20 minutes until bell pepper skin is black and blistered. Then remove from oven and let cool covered with a damp cloth.
Mix couscous with cumin, coriander, about 1 teaspoon salt and almonds in a bowl. Bring broth to a boil, pour over couscous and let soak for about 10 minutes while covered.
Cut melon flesh into narrow columns. Rinse basil, shake dry, put some beautiful leaves aside for garnish. Cut remainder into thin strips and mix with melon and season lightly with pepper.
Remove skin of bell peppers with a small knife and cut flesh into small cubes. Mix about half of them with ricotta, cream cheese, harissa and lemon juice. Season with salt.
On four small plates place a pastry ring about 7 cm (approximately 2 3/4 inch) diameter. Alternately layer the couscous, ricotta cheese mixture, melons and bell peppers. Finish with cream cheese and garnish with some melon and pepper pieces and basil. Remove the pastry rings and serve.
