Couscous With Vegetables
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 27 min.
Ready in
Calories:
334
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 334 cal. | (16 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11 g | (37 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 200.3 μg | (334 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 219 mg | (231 %) | ||
| Potassium | 880 mg | (22 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 155 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Broccoli
- 4 scallions
- 2 carrots
- 2 Red Bell pepper
- 1 garlic clove
- 2 Tbsps olive oil
- 350 milliliters Vegetable broth
- 250 grams Couscous (Instant)
- salt
- freshly ground peppers
- 2 Tbsps freshly cut mint
Preparation steps
1.
Rinse, broccoli, scallions, carrots and peppers and drain. Slice scallions and cut diagonally into rings. Peel carrots and cut into slices. Cut peppers in half and cut out stem and seeds and ribs and cut into small pieces. Peel garlic and chop finely. In a pan, sauté vegetables in hot oil for 1-2 minutes, while stirring. Deglaze pan with broth. Mix in couscous and cook for about 5 minutes, stirring occasionally. Season with salt and pepper.
2.
To serve, place vegetable couscous in bowls and garnish with mint.
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