Couscous with Citrus Syrup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,000 cal. | (48 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 191 g | (127 %) | ||
| Sugar added | 79 g | (316 %) | ||
| Roughage | 14.5 g | (48 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 1 μg | (2 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 1,031 mg | (26 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 159 mg | (53 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 139 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 123 g |
Ingredients
- For the Couscous
- 400 grams Couscous
- 1 whole Orange
- 100 grams slivered almonds
- 1 pomegranate
- Ground cinnamon
- For the Citrus Syrup
- 250 grams sugar
- 0.38 l water
- 2 Tbsps lemon juice
- 2 Tbsps Orange blossom water
- 2 Tbsps Rose water
- 50 grams candied orange
- 50 grams Candied lemon
- 100 grams raisins
- 100 grams Date (pitted and cut into strips)
Preparation steps
For the couscous: Cook the couscous in about 400 ml of boiling water for about 5 minutes. Remove from heat and cover.
Peel and segment the oranges, reserving the juices. Halve the pomegranate and remove the seeds, taking care to remove all of the white inner skins.
For the syrup: Combine the sugar and water and boil for 10 minutes. Add the lemon juice, orange juice and orange blossom water and continue cooking for 5 minutes. Stir in the candied peels, raisins and dates. Remove from heat and let cool slightly. Then Rosenwasser, candied, raisins and dates under volumes. Let the syrup cool slightly and mix well with couscous. Pour into bowls.
Fluff the couscous with a fork and divide into bowls. Distribute the pomegranate seeds, orange segments and sliced almonds on top and serve dusted with cinnamon.
