Beef Skewers and Couscous Salad with Lentils
Nutritional values
(Percentage of daily recommendation)
| Calorie | 695 cal. | (33 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.1 g | (34 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 53.9 μg | (90 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 18.6 mg | (155 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 7.3 μg | (243 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 1,036 mg | (26 %) | ||
| Calcium | 143 mg | (14 %) | ||
| Magnesium | 125 mg | (42 %) | ||
| Iron | 8.4 mg | (56 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 10.2 mg | (128 %) | ||
| Saturated fatty acids | 12.3 g | |||
| Uric acid | 254 mg | |||
| Cholesterol | 107 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 600 grams Beef (ready to cook, from the leg)
- ½ tsp Red pepper flakes
- 4 Tbsps olive oil
- 1 Tbsp finely chopped rosemary
- 150 grams Lentils
- 200 grams Couscous (Instant)
- 350 milliliters Vegetable broth
- salt
- freshly ground peppers
- 150 grams Cherry tomatoes
- 125 grams Feta
- 1 handful mint
- 1 pinch ground Cumin
- 1 Tbsp lemon juice
Preparation steps
Rinse the meat, pat dry and cut into bite-size pieces. Mix the chile flakes with 3-4 tablespoons of oil and the rosemary. Coat the meat cubes, cover and marinate in the refrigerator for about 30 minutes.
Rinse the lentils in a colander, drain and cook about 40 minutes until soft in plenty of boiling water.
Put the couscous in a bowl, pour in boiling broth and let soak for about 10 minutes.
Thread the meat on wooden skewers, season with salt and pepper and place on a hot grill. Grill 8-10 minutes, turning occasionally.
Rinse and halve the tomatoes. Crumble the feta. Rinse the mint, shake dry, pluck and coarsely chop half of the leaves. Strain the lentils and leave to drain. Loosen the couscous with a fork and mix with the lentils, tomatoes, the remaining oil, chopped mint and cheese. Season with cumin, salt, pepper and lemon juice.
Arrange the salad on plates and garnish with the remaining mint. Place the skewers on top and serve as desired with flatbread.
