Couscous Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 351 cal. | (17 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 31.6 μg | (53 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 146 mg | (154 %) | ||
| Potassium | 576 mg | (14 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 175 grams Couscous
- 1 orange Bell pepper
- 1 green Bell pepper
- 1 small Zucchini
- 2 sprigs parsley
- 1 bunch scallions
- 6 Tbsps olive oil
- 40 milliliters lemon juice
- salt
- peppers
- sugar
- Cumin
- 1 garlic clove
Preparation steps
Add the couscous to a bowl, and pour 175 ml (approximately 6 ounces) of boiling water over it. Cover, and let soak for 10 minutes, then fluff with a fork.
Rinse and halve the peppers. Remove the seeds and membrances, and dice into small pieces. Rinse and halve the zucchini. Cut lengthwise into thin strips, and then dice into small pieces. Rinse and drain the parsley, and coarsely chop. Rinse and trim the scallions. Finely chop the white parts, and thinly slice the green parts.
Mix the olive oil, lemon juice, salt, pepper, a pinch of sugar, and a pinch of cumin in a bowl. Peel the garlic, pass through a press, and add to the mixture. Mix well and season to taste. Combine the couscous, peppers, zucchini, parsley, green onions, and the dressing. Cover and let marinate together for at least 1 hour. Serve in glasses, if you'd like.
