Zucchini with Couscous and Feta Cheese
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
532
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 532 cal. | (25 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.7 mg | (73 %) | ||
| Vitamin K | 23.7 μg | (40 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 596 mg | (15 %) | ||
| Calcium | 221 mg | (22 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 55 μg | (28 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 11.7 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 garlic cloves
- 6 Tbsps Safflower oil
- salt
- 800 grams Zucchini
- 200 grams Couscous
- 1 tsp Ras el hanout
- 1 organic lemon (zested and juiced)
- 250 grams Feta
Preparation steps
1.
Preheat the oven to 200°C (approximately 400ºF) and line a baking sheet with parchment paper.
Peel the garlic cloves and crush into a bowl. Add the oil and 1 teaspoon of salt and mix together.
Rinse the zucchini, cut off the ends and cut into 1 cm thick slices (approximately 1/2 inch). Add to the garlic and mix well. Spread on the baking sheet and bake for 15-20 minutes.
2.
Combine the couscous with the Ras el Hanout and the lemon juice and zest in a bowl. Mix with about 175 ml boiling water (approximately 3/4 cup) and leave to soak for 5-10 minutes. Then loosen with a fork.
3.
Arrange the zucchini on plates with the couscous and serve showered with crumbled feta cheese.
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