Oriental Couscous with Vegetables

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Oriental Couscous with Vegetables
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
258
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie258 kcal(12 %)
Protein5.14 g(5 %)
Fat14.96 g(13 %)
Carbohydrates27.96 g(19 %)
Sugar added0 g(0 %)
Roughage2.56 g(9 %)
Vitamin A78.16 mg(9,770 %)
Vitamin D0 μg(0 %)
Vitamin E0.56 mg(5 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.08 mg(7 %)
Niacin1.82 mg(15 %)
Vitamin B₆0.29 mg(21 %)
Folate22.16 μg(7 %)
Pantothenic acid0.19 mg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C84.36 mg(89 %)
Potassium390.6 mg(10 %)
Calcium41.64 mg(4 %)
Magnesium21.06 mg(7 %)
Iron1.38 mg(9 %)
Iodine0.89 μg(0 %)
Zinc0.32 mg(4 %)
Saturated fatty acids2.19 g
Cholesterol0.53 mg
Author of this recipe:

Ingredients

for
4
Ingredients
350 grams
Israeli Couscous
1
young Zucchini
3
Bell peppers (red, yellow, green)
2 sprigs
2 tablespoons
½ teaspoon
½ teaspoon
ground Cilantro
½ teaspoon
1 pinch
1 pinch
2 tablespoons
2 tablespoons
2 tablespoons

Preparation steps

1.

Soak couscous in boiling salted water for about 15 minutes. Drain and set aside.

2.

Rinse and dry zucchini, cut into small pieces. Rinse and dry peppers, halve and remove seeds and ribs, cut into small pieces. Rinse parsley, shake dry and pluck off and chop leaves.

3.

Heat oil in a pan and saute spices until fragrant. Add vegetables and couscous. Drizzle with vinegar, lemon juice and oil, mix well. Season with salt. Cool until lukewarm, season to taste and serve sprinkled with parsley.