Fruity Couscous Salad
(1 vote)
(1 vote)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
638
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 638 cal. | (30 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.8 g | (33 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 21.7 μg | (36 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 839 mg | (21 %) | ||
| Calcium | 193 mg | (19 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 95 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse couscous in a colander. Combine couscous with 1 teaspoon of salt and 400 ml (approximately 1 2/3 cup) of water in a bowl and let stand for 30 minutes. Place couscous into a sieve. Bring a pot of water to boil.
2.
Hang couscous in a sieve over boiling water and cook on medium heat for about 30 minutes. If necessary, add water from time to time. Meanwhile, cut apricots into thin strips. Rinse, dry and hull strawberries. Cut lengthwise into thin slices.
3.
Drain feta and cut into small cubes.Toast nuts in a dry pan, remove and set aside. Leave finished couscous to cool, then loosen with a fork. Add strawberries, apricots, nuts, feta and lemon juice, mix well. Season with salt and pepper. Serve sprinkled with parsley.
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