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Couscous and Asparagus Salad with Mint

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Couscous and Asparagus Salad with Mint
361
calories
Calories

Couscous and Asparagus Salad with Mint - Crisp and vernal: simply delicious!

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easy
Difficulty
30 min.
Preparation
Nutritions
Fat7 g
Saturated Fat Acids1 g
Protein13 g
Roughage9.5 g
Sugar added0 g
Calorie361
1 serving contains
Calories361
Protein/g13
Fat/g7
Saturated fatty acids/g1
Carbohydrates/g61
Added sugar/g0
Roughage/g9.5
Bread exchange unit5
Cholesterol/mg0
Uric acid/mg131
Vitamin A/mg0.3
Vitamin D/μg0
Vitamin E/mg4.9
Vitamin B₁/mg0.4
Vitamin B₂/mg0.2
Niacin/mg5.8
Vitamin B₆/mg0.4
Folate/μg161
Pantothenic acid/mg1.3
Biotin/μg5.2
Vitamin B₁₂/μg0
Vitamin C/mg101
Potassium/mg707
Calcium/mg79
Magnesium/mg88
Iron/mg3.7
Iodine/μg11
Zinc/mg2.4

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
300 grams
400 grams
green Asparagus
100 grams
1
2 sprigs
3
1
2 tablespoons
1 tablespoon
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Preparation steps

Step 1/7

Cook the couscous in salted water according to package directions.

Step 2/7

Rinse the asparagus, peel the lower third, and cut off any woody ends. Halve the spears lengthwise, and cut crosswise into 4 cm (approximately 1 1/2 inch) long pieces.

Step 3/7

Rinse and trim the snow peas, then blanch for 2 minutes in boiling salted water. Remove from the water and drain.

Step 4/7

Rinse, trim, and julienne the peppers. Rinse and dry the mint. Remove the leaves, and set aside some for garnish. Finely chop the remaining leaves.

Step 5/7

Rinse, trim, and slice the scallions. Peel and chop the garlic.

Step 6/7

Heat the oil in a pan. Cook the garlic over medium heat until soft. Add the vegetables, sauté for 2-3 minutes, and season to taste with salt and pepper. 

Step 7/7

Fluff the couscous with a fork. Mix with the vegetables and chopped vegetables. Add the lemon juice, and season to taste with cayenne pepper. Garnish with the whole mint leaves, and serve.

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