Couscous with Chickpeas and Apricots
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
5 min.
Preparation
ready in 55 min.
Ready in
Calories:
422
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 422 cal. | (20 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.1 g | (30 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 34.6 μg | (58 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 2.3 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 334 mg | (8 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 224 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 175 grams instant Couscous
- 50 grams dried Apricot
- 150 milliliters Vegetable broth
- 2 cans chickpeas (about 240 g)
- 40 grams shaved almonds
- 1 handful fresh cilantro
- 3 Tbsps olive oil
- salt
- freshly ground peppers
- ½ tsp cilantro (ground)
- 1 generous pinch cayenne pepper
- 2 tsps lemon juice
Preparation steps
1.
Soak the couscous for 15 minutes in lukewarm water. Thinly slice the apricots, and soak for 10 minutes in the broth. Drain the couscous in a colander. Add the chickpeas to a separate colander, rinse, and drain thoroughly. Toast the almonds in a dry pan. Rinse the cilantro, shake dry, and finely chop.
2.
Heat the olive oil in a pan. Sauté the chickpeas, stirring constantly. Add the apricots and the broth to the pan and cook for 5 minutes over low temperature. Remove the pan from the heat and stir in the couscous. Season to taste with salt, pepper, coriander, cayenne pepper, and lemon juice. Mix in the almonds and cilantro, transfer to plates, and serve.
