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Crisp, pan-fried couscous with broccoli and a soured cream dip with lime zest and spring onions.

Pan-Fried Couscous with Broccoli

Couscous soaked in spiced orange juice is pan-fried with broccoli until crisp. It is served with a soured cream dip with lime zest and spring onions.

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ANutri-Score
Nutrition per serving
4.3 mgIron
11.4 gFibre
598.4 kcalEnergy
18.1 gProtein
91.4 gCarbohydrates
13.5 gFat
All nutrition per serving
Energy
598.4 kcal
Protein
18.1 g
Carbohydrates
91.4 g
Fat
13.5 g
Fibre
11.4 g
Salt
1.7 g
Iron
4.3 mg
Calcium
150.4 mg
Vitamin C
184.8 mg
Jump to instructions

STEP BY STEP

Let's make something delicious.

  1. 01

    Bring the orange juice to the boil with salt, pepper and curry powder, then adjust the seasoning. Put the couscous in a mixing bowl and pour over the hot, seasoned juice. Cover and leave to absorb the liquid for about 10 minutes.

  2. 02

    Divide the broccoli into florets and bring to the boil with a little salt.

  3. 03

    Heat a little rapeseed oil in a frying pan and fry the broccoli and couscous. Rinse the limes under hot water and grate the zest.

  4. 04

    Season the soured cream with salt, pepper and lime zest. Finely slice the spring onions into rings and stir into the soured cream. Serve the crisp, pan-fried couscous with the broccoli and soured cream dip.

Nutrition & sources

Publisher: meala GmbH

Nutrition based on BLS & additional sources. per serving

Nutrition is calculated from ingredient quantities and linked food composition data, per serving. Sources include the German Nutrient Database (BLS) and additional sources. Estimated quantities, product differences and preparation can affect actual values. Cooking losses and water absorption are not modelled separately. Missing values are left unspecified. Values are calculated estimates, not laboratory measurements.

Sources: BLS, additional food databases.

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Topic images marked with the AI symbol were created with AI and show fictional people. Recipe images are illustrative. Nutrient values are calculated estimates per serving. A serving uses the portion size recorded in the recipe; changing the number of servings does not change the values per serving.

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