Caramelized Rosemary Peaches over Couscous Salad
Healthy, because
Even smarter
Nutritional values
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
It is best to use wholemeal couscous for this dish, for example made from spelt. This contains more fibre than the light version and thus provides a longer lasting feeling of satiety.
(Percentage of daily recommendation)
| Calorie | 504 cal. | (24 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 9.1 g | (30 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 12.8 μg | (21 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 702 mg | (18 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 103 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 4 large Peaches
- 6 sprigs rosemary
- 300 grams Couscous (instant)
- 400 milliliters Vegetable broth (heated)
- 2 Tbsps chopped Pistachio
- 1 Tbsp mint
- 1 Orange
- ½ lemon
- 1 tsp White vinegar
- 3 Tbsps olive oil
- Iodized salt
- peppers (freshly ground)
- sugar
- 1 Tbsp butter
- 1 tsp powdered sugar
Preparation steps
Rinse 2 of the peaches, halve, remove the pits and cut into quarters. Rinse the rosemary, shake dry and cut the sprigs in half. Stick a sprig of rosemary in each peach quarter.
Rinse the remaining peaches, cut in half, remove pits and cube. Pluck the leaves from the remaining rosemary sprigs and finely chop.
Put the couscous in a bowl and add the hot stock. Let sit for 10 minutes, until the couscous is cooked. Fluff with a fork. Stir in the cubed peaches, pistachios and mint.
Juice the orange and lemon. Whisk the juices with the vinegar and oil until well combined. Season with salt, pepper and sugar. Drizzle over the couscous salad and toss to combine.
Melt the butter in a skillet. Sear the peach quarters until golden brown. Add the chopped rosemary and powdered sugar, and stir until the peaches are completely caramelized. Divide the couscous salad between serving plates and top with the peach quarters.
