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Healthy Gourmet Kitchen
Grilled Turkey breast with couscous apricot salad
and fresh mint
(4 votes)
Health Score:
89 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
Calories:
737
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 737 cal. | (35 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 8.8 μg | (15 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 28.9 mg | (241 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 21.6 μg | (48 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 1,012 mg | (25 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 127 mg | (42 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 283 mg | |||
| Cholesterol | 68 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 14 ozs Couscous
- 2 large, red onions
- 3 ozs black Olives (pitted)
- 6 ozs dried Apricot
- 2 cloves garlic cloves
- ½ tsp ground coriander
- 6 Tbsps olive oil
- 3 Tbsps White vinegar
- salt
- peppers (freshly ground)
- 2 Tbsps Shelled peanut
- ½ bunch mint (leaves finely chopped)
- also
- 22 ozs turkey breasts
- mint (for garnish)
Preparation steps
1.
Bring 1-1/2 cups of water to a boil, add the couscous and let simmer for 5 minutes. Fluff the cooked couscous with a fork.
2.
Peel and cube the onions. Slice the olives. Cut the apricots into small pieces. Peel garlic and chop finely. Mix the vinegar with the coriander, salt and pepper and drizzle in oil, to taste. Stir in olives, apricots, garlic and half the onions mix everything together with the couscous. Fold in the chopped mint leaves and peanuts.
3.
Cut turkey breast into thin strips, brush thinly with oil, season with salt and pepper and grill for 1-2 minutes on each side.
4.
Serve the turkey over the couscous salad and sprinkle with the remaining diced onion and garnish with mint leaves.
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