Orange Couscous
This nutrient-rich dish provides valuable vegetable protein, satiating fiber, and plenty of B vitamins and other minerals!
Buy organic avocados to ensure they don't contain any toxins or pesticides.
(Percentage of daily recommendation)
| Calorie | 369 cal. | (18 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 18.8 μg | (31 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 13.1 μg | (29 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 7.7 mg | (0 %) | ||
| Calcium | 44 mg | (4 %) | ||
| Magnesium | 119 mg | (40 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Preparation steps
Rinse orange in hot water, wipe dry and remove half of the peel with a zester in fine strips.
Cut orange in half and squeeze.
Stir together approximately 1/3 cup of orange juice with salt, pepper, and cloves to taste in a bowl.
Add couscous, vegetable broth and half of the orange zest to a pot. Bring to a boil and stir. Cover and cook on low heat for 5-6 minutes.
Meanwhile, rinse the tomatoes, cut out stems and cut the tomatoes into slices.
Halve each avocado and remove the pits. Peel avocado halves and cut the flesh into narrow slices.
Mix avocado and tomato slices gently with the orange dressing and season the salad with salt and pepper.
Season couscous to taste with salt, arrange on a platter and sprinkle with the remaining orange zest. Arrange avocado and tomato salad next to the couscous and serve.