Couscous Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 424 cal. | (20 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 9.2 g | (31 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 35.7 μg | (60 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 127 μg | (42 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 193 mg | (203 %) | ||
| Potassium | 696 mg | (17 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 300 grams Couscous (Instant)
- salt
- 3 red, green, and yellow Bell pepper
- 2 Tomatoes
- 2 scallions
- 80 grams black Olives
- 1 sprig mint
- 3 sprigs parsley
- 1 shallot
- 1 garlic clove
- 1 Tbsp White vinegar
- 1 Tbsp Orange juice
- 2 Tbsps lemon juice
- 4 Tbsps olive oil
- ½ tsp dried cilantro
- freshly ground peppers
- 1 tsp honey (or sugar, or agave syrup)
- mint (for garnish)
Preparation steps
Add the couscous to a bowl and cover with 550 ml (approximately 19 ounces) of boiling salted water. Let soak for 10 minutes, then fluff with a fork and let cool.
Rinse and halve the peppers, Remove the seeds and membranes, and finely dice. Rinse and halve the tomatoes. Remove the core and finely dice. Rinse, trim, and thinly slice the scallions on a bias. Drain the olives. Rinse the herbs and pat dry. Remove the leaves from the stems and finely chop. Mix all the prepared salad ingredients in a large bowl.
For the dressing, peel and finely dice the shallot and garlic. Mix the vinegar, orange juice, lemon juice, oil, cilantro, shallots, and garlic. Season to taste with salt, pepper, and honey. Arrange the salad in four bowls, garnish with the mint, drizzle with the dressing, and serve.
