Tomato and Couscous Gratin with Yogurt Dip
Nutritional values
(Percentage of daily recommendation)
| Calorie | 668 cal. | (32 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 44.5 μg | (74 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 175 μg | (58 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 25.3 μg | (56 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 1,402 mg | (35 %) | ||
| Calcium | 235 mg | (24 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 20.5 g | |||
| Uric acid | 116 mg | |||
| Cholesterol | 247 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 1 pc Celery root
- 1 Parsnip
- 2 onions
- 4 Tbsps butter
- 350 milliliters Vegetable broth
- 2 Tbsps raisins
- salt
- freshly ground peppers
- 250 grams Couscous (Instant)
- ½ tsp Cumin (ground)
- 1 kilogram Tomatoes
- 3 eggs
- 200 grams Crème fraiche
- 2 Tbsps parsley
- 300 grams Yogurt (0.1% fat)
- 2 Tbsps lemon juice
- 1 Tbsp Coriander
Preparation steps
Peel celery, onions and parsnip, chop finely. Heat 3 tablespoons of butter in a saucepan and saute onions until soft, add the rest of vegetables with raisins and saute briefly. Add vegetable stock and bring to a boil, add couscous and season with salt, pepper and cumin powder. Remove from heat and let stand for 10 minutes.
Blanch half of tomatoes in hot water, rinse in cold water and peel, halve and remove seeds, dice. Add to couscous together with parsley and mix well.
Separate eggs. Whisk egg yolks with sour cream until smooth. Add to coucous mixture. Beat egg whites until stiff and fold into couscous mixture. Spread couscous mixture in a greased baking dish. Rinse and slice remaining tomatoes and spread on top of gratin. Bake in preheated oven at 180°C (approximately 350°F) for about 45 minutes.
Whisk yogurt with chopped cilantro and lemon juice, season with salt and pepper. Remove gratin from the oven and serve with yogurt dip.
