Romansch and Braised Vegetables over Couscous
Nutritional values
(Percentage of daily recommendation)
| Calorie | 342 cal. | (16 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.8 g | (33 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 50.4 μg | (84 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 136 μg | (45 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 107 mg | (113 %) | ||
| Potassium | 1,007 mg | (25 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 138 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the romanesco ratatouille
- 1 Romanesco broccoli
- salt
- 1 Eggplant
- 1 yellow onion
- 5 Tomatoes
- 2 garlic cloves
- 2 Tbsps olive oil
- coarsely ground peppers
- 100 milliliters Vegetable broth
- ½ tsp Curry powder
- For garnish
- fresh Fresh herbs (as desired such as rosemary, thyme)
Preparation steps
For the romanesco ratatouille: Rinse and divide the romanesco into florets. Cook the romanesco florets in a pot of boiling salted water for 2-3 minutes until al dente, drain in a colander and rinse with cold water, drain. Rinse the eggplant and cut into small pieces. Peel the onion and finely chop. Rinse the tomatoes, cut in half, remove the seeds and juices surrounding them and puree. Cut the tomato pulp into pieces. Peel and chop the garlic.
For the couscous: Prepare the couscous according to package directions and let swell.
Meanwhile, heat the olive oil in a large pan. Add garlic, onion and eggplant and saute over medium heat until tender, season with salt and pepper. Add the tomato pieces, pureed tomato seeds and the vegetable broth and bring to a boil. Add the romanesco and briefly warm it. Season with salt and pepper. Carefully loosen the swollen couscous with a fork and pour into soup plates. Divide the romanesco ratatouille over the couscous and sprinkle with curry powder. Garnish to taste with herbs.
