Saffron and Dried Fruit Couscous with Spiced Yogurt Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 680 cal. | (32 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 130 g | (87 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 11.2 g | (37 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 7.1 μg | (12 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 995 mg | (25 %) | ||
| Calcium | 195 mg | (20 %) | ||
| Magnesium | 111 mg | (37 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 142 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 76 g |
Ingredients
- Ingredients
- 1 organic Orange
- 1 organic lemon
- 300 grams Dried Fruit (such as apples, dates, prunes, apricots, figs, etc.)
- 1 pinch ground cinnamon
- 1 pinch ground Cardamom
- 2 Tbsps honey
- 1 sm can Saffron (0.1 g)
- 300 grams Couscous (instant)
- 300 grams Natural yogurt
- 100 grams Sour cream
- 3 Tbsps sugar
- Ras el hanout
Preparation steps
Rinse the orange and lemon in hot water, wipe dry and finely grate zest. Squeeze juice from orange and lemon.
Cut the dried fruit into small pieces. Mix the dried fruit in a saucepan with the orange and lemon zest, orange and lemon juice, cinnamon, cardamom and honey. Place on the stove and bring to a simmer. Remove from heat and allow to steep for 1 hour.
Meanwhile, bring 400 ml (approximately 1 1/2 cups) of water to a boil with the saffron. Put the couscous in a heatproof bowl and cover with the boiling saffron water. Let sit until the couscous is tender and all the water has been absorbed, about 10 minutes.
Meanwhile, blend the yogurt with the sour cream and sugar. Season with salt and ras el hanout to taste.
Divide the couscous between individual plates. Top with the dried fruit mixture and serve with the yogurt sauce.
