Couscous, Cucumber and Mint Salad
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 22 min.
Ready in
Calories:
296
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 296 cal. | (14 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 24 μg | (40 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 474 mg | (12 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ½ cup red Bell pepper (diced)
- ¼ cup Red onions (sliced thin)
- ¼ cup scallions (sliced)
- 1 small Cucumber (peeled and very thinly sliced)
- 2 Tbsps freshly squeezed lemon juice
- kosher salt (to taste)
- 4 Tbsps olive oil (divided)
- 1 ⅔ cups Couscous
- ½ cup fresh mint (finely chopped)
- freshly ground Black pepper (to taste)
Preparation steps
1.
In a large bowl, combine the bell pepper, red onion, scallion, cucumbers, and lemon juice. Season with salt and toss gently to incorporate. Set aside.
2.
In a medium pot, add 2 cups water, 2 tablespoons olive oil and a pinch of salt. Bring to a boil over medium/high heat. Once boiling, remove pot from heat, add couscous and cover. Let sit for 5-7 minutes.
3.
Add couscous and mint to the large bowl with vegetables. Drizzle with the remaining olive oil and season with salt and pepper. Gently toss until well incorporated. Serve garnished with fresh mint sprigs and lemon slices.
