Traditional Couscous Salad
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 30 min.
Ready in
Calories:
189
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 189 cal. | (9 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 27.4 μg | (46 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 401 mg | (10 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 3 ripe Tomatoes (rinsed; trimmed; seeded and diced)
- 1 english Cucumber (rinsed; ends trimmed and diced)
- 2 Tbsps freshly squeezed lemon juice
- 3 tsps kosher salt (divided)
- 1 ⅔ cups Couscous
- 2 ½ cups vegetable stock (may substitute water)
- 1 Tbsp fresh lemon zest
- ¼ cup good-quality olive oil (divided)
- 1 pinch cayenne pepper (optional)
- ½ cup torn mint (plus extra for garnish)
- ¼ cup fresh cilantro (finely chopped)
- freshly ground Black pepper (to taste)
- 1 fresh lemon (cut into wedges)
Preparation steps
1.
In a medium bowl, combine the tomatoes, cucumbers, lemon juice and 2 teaspoons salt. Toss gently to incorporate. Set aside.
2.
Place the couscous in a large bowl. Bring the vegetable stock, lemon zest, 3 tablespoons olive oil, cayenne pepper, and remaining salt to a boil over medium-high heat. Pour over couscous; stir to incorporate. Cover with plastic wrap and set aside for 5 to 7 minutes.
3.
Add the tomato and cucumber mixture, along with the mint and cilantro. Drizzle with the remaining olive oil and season to taste with cracked pepper. Gently toss and serve garnished with fresh mint sprigs and lemon wedges.
