Prawns with Couscous

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Prawns with Couscous
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
443
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie443 cal.(21 %)
Protein45 g(46 %)
Fat9 g(8 %)
Carbohydrates44 g(29 %)
Sugar added2 g(8 %)
Roughage5.3 g(18 %)
Vitamin A0.2 mg(25 %)
Vitamin D1 μg(5 %)
Vitamin E12.9 mg(108 %)
Vitamin K21.8 μg(36 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.1 mg(9 %)
Niacin14.7 mg(123 %)
Vitamin B₆0.5 mg(36 %)
Folate83 μg(28 %)
Pantothenic acid0.9 mg(15 %)
Biotin8.8 μg(20 %)
Vitamin B₁₂3.4 μg(113 %)
Vitamin C34 mg(36 %)
Potassium1,048 mg(26 %)
Calcium223 mg(22 %)
Magnesium189 mg(63 %)
Iron3.1 mg(21 %)
Iodine185 μg(93 %)
Zinc5.6 mg(70 %)
Saturated fatty acids1.4 g
Uric acid358 mg
Cholesterol270 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
16 King prawn
500 grams ripe Tomatoes
2 onions
½ bunch parsley
1 garlic clove
100 milliliters Vegetable broth
1 generous pinch Chili powder
1 tsp sugar
1 Tbsp Tomato paste
salt
peppers
2 Tbsps vegetable oil
200 grams Couscous
How healthy are the main ingredients?
TomatoTomato pasteparsleysugaroniongarlic clove

Preparation steps

1.

Blanch the tomatoes, peel, core and cut into small cubes. Peel, halve and finely dice the onion. Rinse the parsley, shake dry and pluck leaves. Set some parsley leaves aside for garnish. Cut the remaining parsley into strips. Peel and finely chop the garlic.

2.

Heat the oil in a pot. Add the prawns, onions and garlic, and cook until fragrant. Stir in the tomato paste and chili powder, and cook for 1 minutes. Stir in the diced tomatoes and broth, and simmer for 5 minutes. Season with salt and pepper to taste. Stir in the chopped parsley.

3.

Pour the couscous into a pot of 200 ml (approximately 3/4 cup) of boiling salted water, and cook until all the water is absorbed and the couscous is tender. Fluff with a fork.

Divide the couscous between 4 plates. Top with the prawn mixture allowing at least 4 prawns per plate. Serve garnished with the reserved parsley leaves.

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