Couscous with Salmon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 783 cal. | (37 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.6 g | (29 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 5.7 μg | (29 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 21.9 μg | (37 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 23 mg | (192 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 125 μg | (42 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 5.9 μg | (197 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 1,266 mg | (32 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 137 mg | (46 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 97 mg | |||
| Cholesterol | 87 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 Cucumber
- 1 Red onion
- 400 milliliters Vegetable broth
- salt
- freshly ground peppers
- 400 grams Couscous (Instant)
- 4 Tbsps olive oil
- 1 Tbsp lemon juice
- 600 grams Salmon (without skin)
- 2 Tbsps Pine nuts
- 1 pomegranate
- fresh Fresh herbs (for garnish ing, such as basil and cilantro)
Preparation steps
Peel cucumber and halve lengthwise, scrape out seeds and dice into small cubes. Peel onion and chop very finely.
Bring broth to a boil, season with salt and pepper and add couscous. Simmer for about 5 minutes, remove from heat and let soak for about 5 minutes, stirring occasionally. Add cucumber, onion and 2 tablespoons of oil, season with lemon juice, salt and pepper.
Rinse salmon, pat dry and cut into 8 slices. Season with salt and pepper. Heat remaining oil in a nonstick pan and cook salmon for about 1-2 minutes per side or until golden brown.
Toast pine nuts is a dry pan until golden brown and cool.
Halve pomegranate and remove seeds.
Arrange couscous on plates, sprinkle with pine nuts and pomegranate seeds and top with salmon. Garnish with herbs and serve.
