Couscous Salad with Cherry Tomatoes and Cucumber
Nutritional values
(Percentage of daily recommendation)
| Calorie | 364 cal. | (17 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 15.3 μg | (26 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 509 mg | (13 %) | ||
| Calcium | 45 mg | (5 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 300 grams Couscous (instant)
- 400 milliliters hot Vegetable broth
- 1 Tbsp Pine nuts
- 2 sprigs Basil
- 1 sprig mint
- 200 grams Cherry tomatoes
- Sea salt
- freshly ground peppers
- olive oil
- ½ small Cucumber
- 2 Tbsps lemon juice
Preparation steps
Place the couscous in a bowl, and cover with the hot vegetable broth. Let soak for 10 minutes.
Toast the pine nuts in a dry pan until golden brown. Remove from the heat and set aside.
Rinse and dry the mint and basil, then remove leaves. Set some whole basil leaves aside for garnish. Chiffonade the remaining basil with the mint.
Preheat the oven to 220°C (approximately 430°F).
Rinse and dry the tomatoes. Place on a greased baking sheet, season with salt and pepper, drizzle with a little olive oil, and bake in the oven for 7-10 minutes.
Remove the tomatoes from the oven and cool. Rinse the cucumber, and peel if you'd like. Halve lengthwise, remove the seeds, and finely dice.
Fluff the couscous with a fork. Add the herbs, pine nut, 2 tablespoons of olive oil, and 2 tablespoons of lemon juice. Season to taste with salt and pepper. Transfer to a small bowl, top with the tomatoes, and garnish with the whole basil leaves.
