Couscous with poultry meat, vegetables and red quinoa, yoghurt dip with garlic and spring onion
Weight of one portion
380 g
Weight of one portion (g) +-10 %Allergens
1a, 6, 7, 9
Materials
| Garlic | 6,5 g |
| Spring onion (or scallion) | 5 g |
| White yogurt | 50 g |
| Olive oil | 10 ml |
| Soy sauce | 4,5 ml |
| Ground white pepper | 0,1 g |
| Curly parsley | 5 g |
| Flat-leaf parsley | 2 g |
| Leek | 20 g |
| Black quinoa | 15 g |
| Salt | 4,5 g |
| Yellow onion | 15 g |
| Chicken thigh steak | 150 g |
| Couscous pasta | 85 g |
| Vegeta (a seasoning blend) | 1 g |
| Ground ginger | 0,1 g |
| Chinese vegetable mix | 35 g |
Kalorické tabulky
Main Course| Energy | Fats | Carbohydrates | Protein | |
|---|---|---|---|---|
| Food without side dishes | 3209 kJ | 29,26 g | 79,36 g | 46,56 g |
Description
Couscous pour boiling water, season with salt, stir, and let it sit. Cook quinoa in lightly salted water until tender. Cut chicken into pieces and sauté with onion in oil. Add garlic, ginger, soy sauce, mixed vegetables, and sliced leeks. Stir and sauté together for a while. Mix with couscous and quinoa. Season with salt and Vegeta if needed. Serve with yogurt dip, garnished with parsley. Yogurt dip: Mix white yogurt with chopped parsley, spring onion, garlic, salt, and ground pepper.
List of allergens 1. Cereals containing gluten (1a - wheat; 1b - rye; 1c – barley; 1d – oats; 1e – spelt; 1f – kamut) | 2. Crustaceans and products thereof | 3. Eggs and egg products | 4. Fish and fish products | 5. Groundnuts (peanuts) and products thereof | 6. Soya beans (soya) and products thereof | 7. Milk and milk products | 8. Nuts and products thereof (8a – almonds; 8b – hazelnuts; 8c – walnuts; 8d – cashew nuts; 8e – pecans; 8f – Brazil nuts; 8g – pistachios; 8h – macadamia nuts) | 9. Celery and products made from it | 10. Mustard and mustard products | 11. Sesame seeds (sesame) and products thereof | 12. Sulphur dioxide and sulphites | 13. Lupines and products thereof | 14. Molluscs and products thereof