Couscous Pearl Salad
Couscous pearl salad - Small beads, but very big taste
Healthy, because
Even smarter
Nutritional values
Couscous brings iron to the plate, which we can use for blood formation. Vitamin C makes the plant version of the trace element better absorbed. Pomegranate can score with it and thus offers an ideal partner for the pretty cereal pearls.
Ras el-Hanout is a spice mix consisting of ginger, nutmeg, cardamom, coriander, cumin and turmeric. If you do not have this mix of spices at home, you can alternatively prepare the couscous pearl salad with some of the mentioned spices that are available to you.
(Percentage of daily recommendation)
| Calorie | 345 cal. | (16 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.7 g | (29 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 20.8 μg | (35 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 1,046 mg | (26 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 147 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 19 g |
Ingredients
- Ingredients
- 1 Hokkaido pumpkin
- 4 Tbsps olive oil
- salt
- peppers
- 4 ozs Pearl- Couscous
- 2 shallots
- ½ pomegranate
- Micro- Fresh herbs (For garnish)
- ½ tsp ground Cumin
- ½ tsp Ras el hanout
- 1 ¾ ozs lemon juice
Preparation steps
Clean the pumpkin, wash, halve, remove the seeds, and cut them into wedges. Mix with 2 tablespoons of olive oil, season with salt and pepper and place on a baking tray lined with baking paper, and bake in a preheated oven at 180 °C / 350 °F for 20-25 minutes.
In the meantime, soak pearl couscous in hot water and leave to soak for 15-20 minutes. Meanwhile, peel shallots, halve and cut into strips. Remove seeds from the pomegranate. Microgreens wash and shake dry.
Drain pearl couscous, mix with remaining olive oil, cumin, ras el-hanout, and lemon juice in a large bowl, and season with salt and pepper. Add squash wedges and shallots and arrange them in bowls. Scatter pomegranate seeds over the couscous pearl salad.
