Tuna Kebabs with Couscous
Nutritional values
(Percentage of daily recommendation)
| Calorie | 790 cal. | (38 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 5.7 μg | (29 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 34.4 μg | (57 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 21.1 mg | (176 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 5.4 μg | (180 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 933 mg | (23 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 160 mg | (53 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 66 μg | (33 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 309 mg | |||
| Cholesterol | 88 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the kebabs
- 500 grams Tuna steak
- 2 Tbsps olive oil
- 2 Tbsps Red wine vinegar
- 1 Tbsp lemon juice
- 1 Tbsp oregano
- 12 bay leaves
- salt
- peppers
- 4 Wooden skewers
- For the couscous
- 400 grams Couscous
- 400 milliliters boiling Salt water
- 1 white onion
- 3 garlic cloves
- 1 tsp ground coriander
- 3 Tbsps olive oil
- 3 Tbsps White vinegar
- salt
- freshly ground peppers
- 1 bunch finely chopped parsley
- 2 Tbsps Pine nuts
Preparation steps
For the kebabs, rinse the fish, pat dry and chop into bite-sized pieces.
Combine the oil, vinegar, lemon juice and oregano and season with salt and pepper. Drizzle over the fish cubes and soak the skewers and bay leaves in cold water. Thread the fish cubes alternately onto the skewers along with the bay leaves and cook on a hot grill for 4-6 minutes.
For the couscous, pour the boiling salted water over the couscous and leave to soak for 5 minutes. Loosen with a fork and keep warm.
Peel and finely chop the onion and garlic and sauté both in some oil. Mix into the couscous and season with coriander, salt and pepper. Add the vinegar and 1/2 cup of hot water and mix with the chopped parsley and pine nuts.
Serve the kebabs on plates along with the couscous.
