Couscous and Mint Salad and Tea
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 45 min.
Ready in
Calories:
367
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 367 cal. | (17 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 12.7 μg | (21 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 518 mg | (13 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
3
- Ingredients
- 300 milliliters Vegetable broth
- 200 grams instant Couscous
- 1 Star anise
- 1 tsp ground Turmeric
- olive oil
- 1 Tbsp Lime juice
- salt (to taste)
- freshly ground peppers (to taste)
- 4 scallions
- 200 grams Cherry tomatoes
- 1 red chili pepper
- 100 grams green, seedless Grape
Preparation steps
1.
Boil the broth with star anise and turmeric. Stir in the couscous. Remove from heat, and cover for about 10 minutes. Use a fork to fluff the couscous. Add 2 tablespoons olive oil and the lime juice. Season with salt and pepper and set aside.
2.
Meanwhile, rinse the scallions and cut into 2 to 3 cm (approximately 3/4 inch) long pieces. Rinse and halve the tomatoes. Rinse the bell pepper, dry, halve and remove seeds and ribs. Cut into rings. Wash the grapes and drain.
3.
Sauté the scallions in 1 to 2 tablespoons olive oil. Remove from the heat and add the tomatoes, bell peppers, and grapes. Season with salt and pepper and serve served on couscous.
