Couscous Vegetable Salad
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 262 cal. | (12 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 26.5 μg | (44 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 554 mg | (14 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
- 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
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.
