Couscous Salad with Cherry Tomatoes and Cucumber

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Couscous Salad with Cherry Tomatoes and Cucumber
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Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
364
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie364 cal.(17 %)
Protein11 g(11 %)
Fat11 g(9 %)
Carbohydrates55 g(37 %)
Sugar added0 g(0 %)
Roughage6.2 g(21 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E2.5 mg(21 %)
Vitamin K15.3 μg(26 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.1 mg(9 %)
Niacin3.4 mg(28 %)
Vitamin B₆0.1 mg(7 %)
Folate42 μg(14 %)
Pantothenic acid0.7 mg(12 %)
Biotin3.8 μg(8 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C17 mg(18 %)
Potassium509 mg(13 %)
Calcium45 mg(5 %)
Magnesium75 mg(25 %)
Iron2.7 mg(18 %)
Iodine5 μg(3 %)
Zinc1.8 mg(23 %)
Saturated fatty acids1.6 g
Uric acid73 mg
Cholesterol0 mg
Complete sugar3 g

Ingredients

for
4
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
How healthy are the main ingredients?
Pine nutsBasilmintolive oilCucumber

Preparation steps

1.

Place the couscous in a bowl, and cover with the hot vegetable broth. Let soak for 10 minutes.

2.

Toast the pine nuts in a dry pan until golden brown. Remove from the heat and set aside.

3.

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.

4.

Preheat the oven to 220°C (approximately 430°F). 

5.

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.

6.

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.

7.

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.

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