Couscous with Mixed Vegetables
(1 vote)
(1 vote)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
328
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 328 cal. | (16 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 8.6 g | (29 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 22.5 μg | (38 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 935 mg | (23 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 96 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Peel the carrots and slice lengthwise, then cut diagonally into bite-sized pieces. Rinse the zucchini and eggplant, dice, then salt the eggplant cubes. Peel the garlic cloves and the onion and chop finely. Rinse the celery and fennel, cut both into bite-sized pieces. Sautée the vegetables in butter and add the tomato purée. Simmer in a covered pot over low heat for 10-15 minutes. Season with sugar, salt and pepper.
2.
Cook the couscous according to package instructions, then fluff with a fork.
3.
Serve the vegetables over the couscous on plates.
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