Couscous Vegetable Salad

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Couscous Vegetable Salad
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Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 37 min.
Ready in
Calories:
262
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie262 cal.(12 %)
Protein9 g(9 %)
Fat6 g(5 %)
Carbohydrates41 g(27 %)
Sugar added0 g(0 %)
Roughage5.5 g(18 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E1.8 mg(15 %)
Vitamin K26.5 μg(44 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.1 mg(9 %)
Niacin3.3 mg(28 %)
Vitamin B₆0.2 mg(14 %)
Folate55 μg(18 %)
Pantothenic acid0.6 mg(10 %)
Biotin3.9 μg(9 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C27 mg(28 %)
Potassium554 mg(14 %)
Calcium54 mg(5 %)
Magnesium66 mg(22 %)
Iron2.5 mg(17 %)
Iodine5 μg(3 %)
Zinc1.4 mg(18 %)
Saturated fatty acids1 g
Uric acid81 mg
Cholesterol0 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
2 cups vegetable stock
1 ⅔ cups Couscous
1 Eggplant (rinsed and trimmed)
1 Zucchini (rinsed and trimmed)
1 cup Tomatoes (rinsed and trimmed)
2 Tbsps olive oil
2 Tbsps fresh cilantro (chopped; plus extra for garnish)
salt (to taste)
freshly ground Black pepper (to taste)
2 Tbsps Lime juice
1 pinch ground Cardamom
1 pinch ground Cumin
½ tsp Curry powder
How healthy are the main ingredients?
Tomatoolive oilEggplantZucchinisaltCumin

Preparation steps

1.
In a saucepan over medium-high heat, bring the vegetable stock to a boil. Spread the couscous evenly in the bottom of a large casserole dish. Add the hot vegetable broth and cover tightly with plastic wrap. Once the liquid is absorbed (about 12 minutes), fluff with a fork.
2.
Meanwhile, cut the eggplant and zucchini into 1-inch cubes and quarter the tomatoes.
3.
Heat the oil in a skillet over medium-high heat; add the eggplant and zucchini and cook until golden brown and crispy. Stir in the tomatoes and cilantro; season with salt and pepper.
4.
Fluff the couscous with a fork again, stir in the vegetables. Drizzle with lime juice and season with spices, salt and pepper. Divide between serving bowls and garnish with fresh cilantro sprigs. Serve.

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