Couscous-Feta Salad
(1 vote)
(1 vote)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
442
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 442 cal. | (21 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 199.4 μg | (332 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 553 mg | (14 %) | ||
| Calcium | 252 mg | (25 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse, trim, and dry the basil, mint, spinach, and arugula. Finely chop 1/3 of the arugula and set aside. Blanch the remaining arugula and herbs in 400 ml (approximately 13 ounces) of lightly salted boiling water. Remove from the heat, and blend the herbs with the water.
2.
Mix in the couscous and 2 tablespoons of olive oil into the hot herb liquid. Cover and let soak for 10 minutes. Season to taste with lemon juice, salt, and pepper. Mix in the remaining olive oil. Cut the feta into cubes. Add the feta cheese and the remaining arugula to the couscous, and gently fold it in until combined.
