Couscous Salad with Cherry Tomatoes, Cheese and Guacamole
(1 vote)
(1 vote)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
504
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 504 cal. | (24 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 16.6 μg | (28 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 704 mg | (18 %) | ||
| Calcium | 150 mg | (15 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 10.2 g | |||
| Uric acid | 67 mg | |||
| Cholesterol | 34 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 10 ozs Couscous (Instant)
- 13 ozs Vegetable broth
- 7 ozs Cherry tomatoes
- 6 ozs Feta
- 3 ozs Arugula
- 1 Red onion
- 1 Avocado
- 6 ozs Whipped cream
- ½ lemon (juiced)
- 1 garlic clove
- salt
- freshly ground peppers
- 2 Tbsps olive oil
Preparation steps
1.
Place couscous in a bowl, pour boiling broth over and let soak for about 10 minutes. Rinse and halve tomatoes. Cut feta into cubes. Rinse and spin dry arugula, tear into smaller pieces. Peel and halve onion, cut into strips.
2.
Peel and halve avocado, pit and mash pulp finely with a fork. Whisk sour cream with 1-2 tablespoons of lemon juice add to avocado. Peel garlic, squeeze through a garlic press and add to the mixture, season with salt and pepper.
3.
Add remaining lemon juice and oil to the couscous and fluff with a fork. Add tomatoes, feta and onion. Arrange arugula on large plates and top with couscous salad. Top with guacamole and season with freshly ground pepper. Serve.
