Zucchini and Couscous Salad with Feta Cheese
(3 votes)
(3 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 25 min.
Ready in
Calories:
564
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 564 cal. | (27 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.6 g | (39 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 55.5 μg | (93 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 160 μg | (53 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 789 mg | (20 %) | ||
| Calcium | 220 mg | (22 %) | ||
| Magnesium | 125 mg | (42 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 49 μg | (25 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 187 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Place the couscous in a bowl, pour in the boiling broth and leave to soak for about 10 minutes.
2.
Rinse, trim and slice the zucchini. Thaw the peas.
Sweat both together in some oil for 4-5 minutes over low heat. Then mix into the couscous.
3.
Rinse the basil, shake dry and cut the leaves into strips. Add to the couscous salad along with the crumbled feta and the lemon zest.
Mix everything together and serve seasoned with lemon juice, salt and pepper.
