Estimated Nutrition (whole recipe, rough)
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Couscous | 1 cup cooked (157g) | 176 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 450g uncooked couscous
- 1 teaspoon salt
- boiling water
- 100g carrots, diced
- 1 sweet pepper, deseeded and diced
- 100g green beans, cut into short lengths
- 1 red onion, chopped
- 50g raisins
- 25g chopped almonds
- 110ml olive oil
- tablespoons lemon juice
- 1/4 teaspoon cinnamon
- 3 tablespoons orange juice
- 4 tablespoons parsley
- 1 tablespoon freshly chopped mint
- =
Directions
Mix the couscous and salt in large bowl and add enough boiling water to cover it. Make the bowl airtight by covering with cling film and let it stand for a good 8-10 minutes
Put the carrots, pepper and beans in a saucepan with some water, bring it to the boil and cook for 10 minutes, until the vegetables are tender.
Mix the oil, lemon juice, cinnamon, orange juice, parsley, mint and about 1/2 teaspoon salt in a small bowl. Make sure it is blended well and set to one side.
Drain the cooked vegetables of all excess water, then add to the cooked couscous mixing well with a fork.
Add the onions, raisins and almonds and stir. Then pour in the dressing, tossing well.
Refrigerate the salad for an hour before serving.
This recipe serves 4 to 6.