Lemon Couscous Wraps
(1 vote)
(1 vote)
Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
882
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 882 cal. | (42 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 140 g | (93 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 10.2 g | (34 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.5 mg | (79 %) | ||
| Vitamin K | 12.6 μg | (21 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 508 mg | (13 %) | ||
| Calcium | 149 mg | (15 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 2 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- vegetable oil (for baking cups)
- 4 Flatbread
- 8 ozs Vegetable broth
- salt
- 8 ozs Couscous (instant)
- 1 handful Fresh herbs (lemon balm, basil and mint)
- 1 lemon
- 1 tsp Apple syrup
- 2 Tbsps Lemon liqueur
- 4 Tbsps Canola oil
Preparation steps
1.
Preheat oven to 200°C / 400°F.
2.
Grease four small baking tins with oil, place a flatbread in each and bake for about 10 minutes in oven until golden brown and crispy. Remove from oven and let cool.
3.
Boil broth with a pinch of salt, sprinkle in couscous, remove from heat and soak couscous for about 10 minutes.
4.
Rinse, dry and pluck herbs. Rinse lemon in hot water, dry and zest. Squeeze out lemon juice and bring to a boil with apple juice, lemon liqueur and 3-4 tablespoons water then leave to cool again, stir in oil and season with salt.
5.
Mix herbs with couscous and fill flatbread. Drizzle with dressing to serve.
