Turkish Salad
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INGREDIENTS
INSTRUCTIONS
Cover the couscous with cold water and leave to soak for 30 minutes. Drain through a sieve, pressing out the excess water. Place in a bowl. Trim the spring onions and chop finely. Peel the cucumber if preferred, and cut into small cubes. Finely chop the tomatoes (peel and discard the seeds first, if preferred). Add the spring onions, cucumber, tomatoes and raisins to the couscous with the chopped herbs and seasoning to taste. Pour over the lemon juice and oil. Mix lightly together, if not eating immeadiately, cover and chill until required. Source: Take a Break
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (789g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 1918 | ||
| Calories from Fat: 49 (3%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 5.5g | 7 % | |
| Saturated Fat 0.6g | 3 % | |
| Monounsaturated Fat 1.8g | ||
| Polyunsanturated Fat 1.1g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 74.2mg | 3 % | |
| Potassium 4720.2mg | 124 % | |
| Total Carbohydrate 493.5g | 145 % | |
| Dietary Fiber 27g | 108 % | |
| Sugars, other 466.6g | ||
| Protein 24.8g | 35 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 1918
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