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Couscous salad with sheep's cheese
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 38 mins
Calories:
412
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 412 cal. | (20 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.8 g | (23 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 93.6 μg | (156 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 125 μg | (42 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 771 mg | (19 %) | ||
| Calcium | 228 mg | (23 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 99 mg | |||
| Cholesterol | 28 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 2.333 cups Green beans (trimmed)
- 1 ¼ cups Couscous
- 1 lemon (juiced)
- 4 Tbsps olive oil
- 1 pinch crushed Red pepper flakes
- ½ tsp Sumac
- sugar
- ⅔ cup Feta
- 1.333 cups Radish (finely sliced)
- ½ Batavia lettuce
- 2 sprigs parsley
Preparation steps
1.
Cook the beans in boiling salt water for around 8 minutes until al dente. Drain, and quench with cold water.
2.
Place the couscous in a bowl and add 250 ml boiling salt water. Leave to steep for 10 minutes and then fluff up with a fork.
3.
Mix together the lemon juice, oil, pepper flakes and sumac with some salt, ground black pepper and sugar.
4.
Crumble the cheese into the dressing and add the beans, couscous and the radishes.
5.
Arrange the lettuce on plates and serve the couscous on top garnished with parsley.
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