Summer Vegetable and Couscous Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 402 cal. | (19 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 34.3 μg | (57 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 550 mg | (14 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 115 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 300 grams instant Couscous
- salt
- 150 grams green Beans
- 100 grams fresh or frozen Peas
- 1 yellow Zucchini
- 1 handful mint
- ½ lemon (juiced)
- 2 Tbsps white balsamic vinegar
- 4 Tbsps light sesame oil
- 1 pinch ground cilantro
- freshly ground peppers
- 3 Zucchini flower
Preparation steps
Cover the instant couscous with 400 ml (approximately 1.5 cups) of boiling salted water and let soak for about 10 minutes. Fluff with a fork and cover to keep warm.
Rinse the green beans and cut into 4 cm long pieces. Wash, clean and cut into 4 cm (approximately 1.5 inch) long pieces. Cook in boiling salted water for about 8 minutes, adding the peas to the pot during the last 2 minutes. Drain and rinse with cold water.
Rinse the zucchini and cut into 1 cm (approximately 3/8 inch) long strips. Rinse the mint, pat dry and coarsely chop. Combine the couscous, green beans, peas, zucchini and mint in a large bowl and mix well.
Rinse the zucchini blossoms and pat dry. Whisk together the lemon juice, vinegar, sesame oil and coriander, pour over the couscous mixture and toss well to combine. Transfer the salad to a serving bowl and garnish with the zucchini blossoms.
