Couscous with Mixed Vegetables

4.5
Average: 4.5 (2 votes)
(2 votes)
Couscous with Mixed Vegetables

Couscous with Mixed Vegetables - The lemon wedges give this dish a particularly smart, fresh taste.

share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
300
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie300 cal.(14 %)
Protein11 g(11 %)
Fat7 g(6 %)
Carbohydrates47 g(31 %)
Sugar added0 g(0 %)
Roughage7.1 g(24 %)
Vitamin A1.2 mg(150 %)
Vitamin D0 μg(0 %)
Vitamin E6.8 mg(57 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.5 mg(21 %)
Vitamin B₆0.5 mg(36 %)
Folate122 μg(41 %)
Pantothenic acid0.6 mg(10 %)
Biotin8.4 μg(19 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C175 mg(184 %)
Potassium863 mg(22 %)
Calcium116 mg(12 %)
Magnesium69 mg(23 %)
Iron3.5 mg(23 %)
Iodine8 μg(4 %)
Zinc0.8 mg(10 %)
Saturated fatty acids0.9 g
Uric acid58 mg
Cholesterol0 mg

Ingredients

for
4
Ingredients
200 grams Couscous
salt
2 carrots
1 Fennel bulb
1 yellow Bell pepper
1 Red Bell pepper
2 Zucchini
1 garlic clove
2 shallots
2 Tbsps olive oil
1 lemon
1 sprig rosemary
1 sprig thyme
peppers
How healthy are the main ingredients?
olive oilrosemarythymesaltcarrotFennel bulb

Preparation steps

1.

Cook the couscous in salted water according to the package directions.

2.

Peel the carrot. Rinse and peel the fennel, peppers, and zucchini. Cut all the vegetables into bite-sized pieces.

3.

Peel and finely chop the shallots and garlic.

4.

Heat the oil in a pan, add all the ingredients except the couscous, and cook until al dente.

5.

Peel the lemon, making sure to remove the bitter whie pith. Remove the whole fruit segments.

6.

Rinse and dry the rosemary and thyme, remove the leaves, and finely chop. 

7.

Add the lemon segments and herbs to the vegetables. Season to taste with salt and pepper. Mix the vegetables with the couscous and serve.

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners

Popular Cookbooks