Couscous and Asparagus Salad with Mint
Couscous and Asparagus Salad with Mint - Crisp and vernal: simply delicious!
Nutritional values
(Percentage of daily recommendation)
| Calorie | 361 cal. | (17 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 161 μg | (54 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 101 mg | (106 %) | ||
| Potassium | 707 mg | (18 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 131 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 300 grams Couscous
- salt
- 400 grams green Asparagus
- 100 grams Snow peas
- 1 red Bell pepper
- 2 stalks mint
- 3 scallions
- 1 garlic clove
- 2 Tbsps olive oil
- peppers
- cayenne pepper
- 1 Tbsp lemon juice
Preparation steps
Cook the couscous in salted water according to package directions.
Rinse the asparagus, peel the lower third, and cut off any woody ends. Halve the spears lengthwise, and cut crosswise into 4 cm (approximately 1 1/2 inch) long pieces.
Rinse and trim the snow peas, then blanch for 2 minutes in boiling salted water. Remove from the water and drain.
Rinse, trim, and julienne the peppers. Rinse and dry the mint. Remove the leaves, and set aside some for garnish. Finely chop the remaining leaves.
Rinse, trim, and slice the scallions. Peel and chop the garlic.
Heat the oil in a pan. Cook the garlic over medium heat until soft. Add the vegetables, sauté for 2-3 minutes, and season to taste with salt and pepper.
Fluff the couscous with a fork. Mix with the vegetables and chopped vegetables. Add the lemon juice, and season to taste with cayenne pepper. Garnish with the whole mint leaves, and serve.
