A fresh and tasty salad perfect for a light lunch or to take to the office. Couscous pairs perfectly with fresh and colorful ingredients.
Step 1 of 8: Cook the rice. Clean the vegetables, trim the zucchini, carrots and eggplants, peel the onion and clean the garlic cloves. Cut the eggplants and carrots into cubes and the zucchini into slices.
Step 2 of 8: Line a large baking tray with parchment paper, arrange all the chopped vegetables together with the peas and bake at 200 °C for about 20/30 minutes.
Step 3 of 8: Wash and finely chop the fresh parsley.
Step 4 of 8: In a large bowl, combine the boiled and cooled rice with all the ingredients.
Step 5 of 8: Add the lemon juice (for those who like it), the extra virgin olive oil, and salt.
Step 6 of 8: Gently mix all the ingredients until well combined.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Contains nickel
Step 7 of 8: Let rest in the refrigerator for at least 30 minutes before serving.
Step 8 of 8: Serve the couscous salad cold and garnish with fresh mint leaves.
| Average values | Per serving693 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 766 kJ183 kcal | 111 kJ26 kcal |
| Fat | 1.18 g | 0.17 g |
| of which saturated fatty acids | 0.28 g | 0.04 g |
| Carbohydrates | 27.15 g | 3.92 g |
| of which sugars | 23.41 g | 3.38 g |
| Fibre | 16.83 g | 2.43 g |
| Protein | 9.76 g | 1.41 g |
| Salt | 0.21 g | 0.03 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detected
