Couscous Salad with Zucchini, Apricots and Pine Nuts
(4 votes)
(4 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
434
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 434 cal. | (21 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.5 g | (25 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 18.9 μg | (32 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 658 mg | (16 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 107 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Couscous (instant)
- 600 milliliters Vegetable broth
- 2 Zucchini
- 2 scallions
- 60 grams dried Apricot
- 2 Tbsps raisins
- 2 Tbsps Pine nuts
- 3 Tbsps olive oil
- 2 Tbsps lemon juice
- 1 tsp honey
- mint (for garnish)
- Red pepper flakes (for garnish)
Preparation steps
1.
Place the couscous in a bowl, pour boiling broth over and let soak until the couscous has absorbed the broth, about 10 minutes.
2.
Rinse the zucchini cut into small cubes. Rinse and thinly slice the scallions. Cut some of the top green part into fine strips for garnish. Cut the apricots into small cubes. Heat the oil in a saucepan and briefly sauté the zucchini, scallions, apricots, raisins and pine nuts. Remove from the heat and deglaze with a little water (4-5 tablespoons). Let cool, add to the couscous and fluff with a fork. Season with the lemon juice and honey and divide among plates.
3.
Serve garnished with mint, chile flakes and scallion strips.
