Turkey and Vegetable Skewers with Couscous Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 647 cal. | (31 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 61.7 μg | (103 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 24 mg | (200 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 18 μg | (40 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 144 mg | (152 %) | ||
| Potassium | 1,127 mg | (28 %) | ||
| Calcium | 207 mg | (21 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 48 μg | (24 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 10.6 g | |||
| Uric acid | 228 mg | |||
| Cholesterol | 90 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 500 grams turkey breasts (ready to cook)
- 2 Bell pepper (Red and yellow)
- 1 big, red onion
- 5 Tbsps olive oil
- 1 lemon (juicde)
- 2 tsps Spice mix (such as chimi-Churri or Café de Paris)
- Sea salt
- 300 milliliters Vegetable broth
- 250 grams Couscous
- 1 Cucumber
- 2 sprigs mint
- 1 handful parsley
- 200 grams Feta
- 1 Tbsp White vinegar
- freshly ground peppers
Preparation steps
Rinse turkey, pat dry and cut into bite-sized cubes. Rinse and dry bell peppers, halve and remove seeds and ribs, cut into bite-sized pieces. Peel onion, cut into wedges and divide into strips. Thread turkey, bell peppesr and onion, alternating, on 8-12 wooden skewers. Heat 2 tablespoons of oil in a pan and brown meat and vegetables until browned. Remove from pan and place on a baking sheet or in a baking pan. Drizzle with 2 tablespoons of oil and 2 tablespoons of lemon juice, season with spices and sea salt and place into preheated oven at 120°C (approximately 250°F) for about 10 minutes.
Bring broth to a boil and add couscous. Remove from heat and let soak for about 10 minutes.
Peel cucumber, halve lengthwise and scrape out seeds, dice. Rinse mint and parsley, shake dry, pluck off leaves and chop coarsely. Combine herbs with crumbled feta, cucumber, remaining lemon juice, remaining oil and vinegar, season with salt and pepper, add couscous and toss well. Season to taste.
Arrange coucous salad and turkey skewers on plates and serve.
