Parmesan Crisps with Couscous Salsa
Nutritional values
(Percentage of daily recommendation)
| Calorie | 348 cal. | (17 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 21.7 μg | (36 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 476 mg | (12 %) | ||
| Calcium | 466 mg | (47 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 150 grams freshly grated Parmesan (or grana padano)
- Parchment paper
- For the salsa
- 6 ripe Plum tomato
- ½ bunch parsley
- 1 fresh red chili pepper
- 1 small onion
- 100 grams bulgur or Couscous (to taste)
- 4 Tbsps vegetable oil
- salt
- peppers
- Tabasco sauce (to taste)
Preparation steps
Preheat a convection oven to 175°C (approximately 350°F). Line a baking sheet with parchment paper. Place piles of grated cheese on the baking sheet, leaving room between the piles. Flatten the piles, so that the crisps will be round. Bake in the oven for 6-8 minutes. Remove from the oven and let cool Repeat the process until all the cheese has been used.
For the salsa, preheat the oven to 200°C (approximately 400°F). Halve the tomatoes, drizzle with 1 tablespoon of oil, and season lightly with salt. Bake in the oven for 8-10 minutes. Remove from the oven and finely dice. Cook the couscous (or bulgur) according to the package directions. Rinse, dry, and chop the parsley. Peel and finely dice the onion. Rinse and halve the chili lengthwise, then finely chop. Sauté the onion and chili until the onion has become translucent. Mix in the tomatoes, parlsey, and couscous. Season to taste with salt, pepper, and the hot sauce. Transfer to a small bowl, and serve with the parmesan crisps.
