Red Onions Stuffed with Couscous and Apricots
Red onions stuffed with couscous and apricots - A fruity and spicy liaison
Healthy, because
Even smarter
Nutritional values
Dried apricots are particularly high in potassium, which can lower blood pressure and has a calming effect. Fresh herbs provide antioxidants that protect our body cells from free radical damage.
If you do get some, it's best to use whole-grain couscous, which contains more fiber and minerals than the light-colored variety.
(Percentage of daily recommendation)
| Calorie | 266 cal. | (13 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 22.1 μg | (37 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 18 μg | (6 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 640 mg | (16 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 12 ozs Vegetable broth
- 4 ½ ozs Couscous
- 8 red onions
- ½ oz cilantro (0.5 Bunch)
- ¾ oz parsley
- 8 ozs Dried apricot
- 2 garlic cloves
- 2 Tbsps olive oil
- 1 generous pinch Organic lemon zest
- salt
- peppers
- ½ tsp ground Cumin
Preparation steps
Bring 9 ounces of broth to a boil, pour over the couscous, cover and let swell for 15 minutes.
Meanwhile, cut a cap off each of the onions. Hollow out onions, leaving a wall at least 1/4-inch thick; coarsely chop the hollowed out part of the onions. Wash herbs, shake dry, and chop finely. Cut apricots into small pieces.
Peel and chop the garlic. Heat oil in a frying pan. Sauté chopped onions and garlic in it for 2 minutes over medium heat. Add apricots, herbs and couscous, mix everything and season with lemon zest, salt, pepper and cumin.
Salt the inside of hollowed out onions and pour in the couscous mixture, pressing down lightly. Place the onions in a baking dish and put the hats on. Pour in the remaining broth and cook everything in a preheated oven at 200 °C / 400 ˚F for 30 minutes.
