Couscous with Bell Peppers and Onion
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
541
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 541 cal. | (26 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.7 g | (32 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 53.7 μg | (90 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 185 mg | (195 %) | ||
| Potassium | 697 mg | (17 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 100 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the couscous
- 400 grams Couscous
- 400 milliliters boiling Salt water
- For the vegetables
- 2 Red Bell pepper
- 1 green Bell pepper
- 1 large, white onion
- 5 garlic cloves
- 1 tsp ground coriander
- 7 Tbsps olive oil
- 3 Tbsps White vinegar
- salt
- freshly ground peppers
- 1 bunch parsley (Leaves finely chopped)
Preparation steps
1.
For the couscous, pour the boiling salted water over the couscous in a bowl and let stand 5 minutes. Fluff the couscous with a fork and allow it to cool.
2.
For the vegetables, trim bell peppers, rinse, cut in half, remove seeds and remove any white ribs. Then finely dice.
3.
Peel onion and chop finely. Peel garlic and chop finely. Cook onion and garlic in a skillet in oil until translucent, then add the diced bell peppers and sauté over medium heat for 3 minutes. Season with coriander, salt and pepper. Add vinegar and 1/2 cup of hot water. Mix the couscous with the vegetables and chopped parsley in a bowl and serve.
