Satisfying Vegan Food

Couscous Salad with Beets and Parsley

4.75
Average: 4.8 (4 votes)
(4 votes)
Couscous Salad with Beets and Parsley
share Share
print
bookmark_border Copy URL
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
373
calories
Calories

Healthy, because

Even smarter

Nutritional values

Beets contain iron and folic acid, both of which help support healthy blood formation. 

The quick couscous salad with beets and parsley leaves plenty of room for variation. You can also add more vegetables, refine the salad with feta or roasted nuts or season with mint. 

1 serving contains
(Percentage of daily recommendation)
Calorie373 cal.(18 %)
Protein11 g(11 %)
Fat7 g(6 %)
Carbohydrates65 g(43 %)
Sugar added1 g(4 %)
Roughage8.6 g(29 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E1.5 mg(13 %)
Vitamin K39.5 μg(66 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.1 mg(9 %)
Niacin3.4 mg(28 %)
Vitamin B₆0.1 mg(7 %)
Folate128 μg(43 %)
Pantothenic acid0.6 mg(10 %)
Biotin1.1 μg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C33 mg(35 %)
Potassium869 mg(22 %)
Calcium79 mg(8 %)
Magnesium87 mg(29 %)
Iron3.5 mg(23 %)
Iodine4 μg(2 %)
Zinc2.2 mg(28 %)
Saturated fatty acids1 g
Uric acid94 mg
Cholesterol0 mg
Complete sugar14 g

Ingredients

for
4
Ingredients
300 grams Couscous (instant)
350 milliliters Vegetable broth
500 grams Beets (vacuum-packed)
1 handful parsley
3 scallions
1 organic lemon
2 Tbsps olive oil
1 pinch ground cilantro
salt
freshly ground peppers
1 tsp honey
How healthy are the main ingredients?
parsleyolive oilhoneylemonsalt

Preparation steps

1.

Combine couscous and boiling broth in a bowl. Cover and let steam about 10 minutes. Drain beets, reserving juice. Cut beets into bite-sized pieces. Rinse parsley, shake dry, strip leaves from stems and chop leaves coarsely. Rinse, trim and thinly slice scallions crosswise into rings. Rinse lemon in hot water, pat dry and finely grate zest. Squeeze the juice.

2.

To make dressing: Whisk together 2 tablespoons reserved beet juice, lemon juice and zest, oil, cilantro, salt and pepper to taste, and honey. Pour dressing over couscous and mix well. Fold in beets, parsley and scallions. Season again to taste with salt and pepper and transfer salad to a large bowl. Serve with breadsticks, if desired.