Vegetable Couscous Salad

5
Average: 5 (5 votes)
(5 votes)
Vegetable Couscous Salad
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Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
Calories:
269
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories269 kcal(13 %)
Protein6.77 g(7 %)
Fat16.75 g(14 %)
Carbohydrates25.95 g(17 %)
Roughage2.77 g(9 %)
Vitamin A233.72 mg(29,215 %)
Vitamin E0.95 mg(8 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.23 mg(21 %)
Niacin2.29 mg(19 %)
Vitamin B₆0.21 mg(15 %)
Folate60.82 μg(20 %)
Pantothenic acid0.55 mg(9 %)
Biotin6.38 μg(14 %)
Vitamin B₁₂0.25 μg(8 %)
Vitamin C37.15 mg(39 %)
Potassium656.96 mg(16 %)
Calcium141.67 mg(14 %)
Magnesium36.81 mg(12 %)
Iron1.69 mg(11 %)
Iodine0.45 μg(0 %)
Zinc0.68 mg(9 %)
Saturated fatty acids3.35 g
Cholesterol5.56 mg

Ingredients

for
4
Ingredients
200 grams
Instant couscous (Durum wheat semolina)
350 milliliters
Vegetable broth (Granulated instant)
1 bunch
4
1
small Cucumber
Lemons (Juiced)
4 tablespoons
250 grams
1 bunch

Preparation steps

1.

Place couscous in a large bowl. Bring broth to a boil and pour over. Allow to sit for 5 minutes. Fluff with a fork and allow to cool.

2.

Rinse scallion, clean and cut into thin rings. Rinse tomatoes and chop. Peel cucumber and chop.

3.

Mix lemon juice and olive oil. Season with salt and pepper to taste. Add scallion, tomato, cucumber and couscous to marinade.

4.

Season yogurt with salt and pepper to taste. Rinse herbs, shake dry and chop finely. Stir herbs into yogurt.

5.

Mix a portion of the herbed yogurt into the salad. Serve the rest on the side.