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Tomato & Mozzarella Couscous Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)56.3451
Energy (kCal)1982.1112
Carbohydrates (g)236.28
Total fats (g)90.3522
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Tip the couscous into a large bowl along with the pesto and crumble over the stock cube. Pour over 1 3/4 cups boiling water and give it a good stir to dissolve the stock. Cover with plastic wrap and leave to stand for 10 mins until all the water has been absorbed. | 2. To make the dressing, mix together the olive oil, pesto and lemon juice. When the couscous has swelled up, pour the dressing over and flake through with a fork, breaking up any clumps. Toss in the mozzarella, tomato and arugula, then serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    couscous 8 ounces 852.7527 175.6081 28.9392 1.4515
    pesto sauce 1 tablespoon 65.835 1.5892 1.5482 5.922000000000001
    vegetable stock cube 1/2 - - - -
    mozzarella cheese 5 1/2 ounces 505.18800000000005 42.442 21.1431 27.8633
    tomato 2 chopped 65.52 14.1596 3.2032 0.728
    arugula 2 ounces 14.1747 2.0695 1.4628 0.3742
    olive oil 4 tablespoons 477.36 0.0 0.0 54.0
    pesto sauce 1 tablespoon 65.835 1.5892 1.5482 5.922000000000001
    lemon 1 1.2808 0.4116 0.0486 0.0132

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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