Lamb with Moroccan Couscous Salad
Lamb with Moroccan Couscous Salad - Fast mix with tons of flavor
Healthy, because
Even smarter
Nutritional values
In the cereal product couscous, there are many complex carbohydrates and fiber, a large amount of B vitamins and minerals, but little fat.
Even better: Use couscous in the whole-grain variety, which brings even more valuable ingredients to the plate.
(Percentage of daily recommendation)
| Calorie | 574 cal. | (27 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 17.2 μg | (29 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 19.4 mg | (162 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,012 mg | (25 %) | ||
| Calcium | 161 mg | (16 %) | ||
| Magnesium | 123 mg | (41 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 6.9 mg | (86 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 309 mg | |||
| Cholesterol | 118 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 5 ¼ ozs Couscous
- salt
- 5 ¼ ozs Feta
- 1 organic lemon
- 14 ozs Zucchini (1 zucchini)
- 7 ozs carrots
- 2 ¼ ozs sliced almonds (4 TBSP.)
- 2 ½ ozs mint
- 10 ozs Greek yogurt
- peppers
- 18 ozs Lamb loin (4 lamb loins)
- 1 Tbsp Canola oil
Preparation steps
Put the couscous in a bowl. Bring double the amount of salted water to the boil, pour over the couscous, cover and leave to soak for 5 minutes. In the meantime, crumble the feta. Rinse lemon in hot water, rub dry, grate zest, and squeeze the juice.
Clean and wash the zucchini. Clean, peel and wash carrots. Cut both into long strips with a peeler and mix with 1-2 tablespoons lemon juice.
Roast almonds in a hot pan without fat over medium heat. Wash mint, shake dry and pluck off leaves. Mix remaining lemon juice with yogurt and season with salt and pepper.
Loosen the couscous with a fork and arrange on plates. Arrange the vegetables, feta, mint, lemon zest and almonds on top.
Rinse lamb fillets and pat dry. Heat rapeseed oil in a frying pan. Fry lamb fillets in it for 5-6 minutes on all sides. Then season with salt and pepper, cut into strips, arrange on the salads and drizzle with the lemon dressing.
