Sweet Cous Cous with Fruit and Soy Yogurt

Now that heat and heat reign supreme, it is also pleasant to have lunch or dinner with summer and refreshed salads. baskets filled with bulgur salad: all savory dishes always very welcome, even if relatively classic. Here, today however I would like to give you a "sweet alternative to classic salads, which can also be transformed into a complete and nutritionally balanced dish. The proposal of the day is in fact a "sweet couscous salad with seasonal fruit and soy yogurt. Let's find out immediately what it is.

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Identity Card of the Recipe

• 101 KCal Calories per serving

• Ingrediants

  For the fruit couscous

  • 200 g of pre-cooked couscous
  • 250 g of soy yogurt
  • 30 g of almonds
  • 200 g of kiwi
  • 1 dozen blackberries
  • 300 g of peaches
  • About 500 g (half fruit) of pineapple
  • 40 g of fructose
  • 1 pinch of salt
  • 200 ml of pineapple juice

  To decorate

  • 1 tablespoon of unsweetened cocoa
  • a few mint leaves

  Materials Needed

  • Casserole for couscous
  • Frying pan for blanching fruit
  • Knives and cutting board for fruit
  • Platter

  Preparation

  1. Heat the pineapple juice: when it boils, pour in the couscous, add a pinch of salt and level the surface with the help of a spoon. Cover the saucepan with the lid and let it rest until the liquid is absorbed.

  Did you know that
  To shell the couscous more easily, it is advisable to add a tablespoon of oil directly into the cooking liquid.

  2. Thoroughly wash all the fruit: peaches, kiwis and blackberries.
  3. Divide the pineapple into two halves, without removing the tuft. Dig the fruit with a digger, possibly with the help of a knife: the pineapple "shell" will act as a "serving dish" for the couscous. Cut the pineapple pulp into slices or obtain small balls with the digger.
  4. Cut the peach, first into slices, then into small pieces. Remove the peel from the kiwi with the help of a teaspoon and cut the pulp into small pieces.
  5. Pour part of the fruit (including blackberries) into a pan, possibly adding fructose, if the fruit is sour.
  6. Shell the couscous with a knife and pour about half of it into a bowl. Add the cold fruit, mixing well.
  7. Mix the remaining couscous in the hot fruit pan: the couscous will take on a pleasant pink color.
  8. Serve the fruit couscous in the pineapple shell. For an optimal presentation, fill the edges of the pineapple with the rosé couscous and the center with the "cold" couscous. Finish with soy yogurt, preferably homemade.
  9. If there is any couscous left over, it is advisable to prepare individual cups, always accompanying with soy yogurt.
  10. Sprinkle with a little bit of unsweetened cocoa powder and accompany with mint leaves.

  Alice's comment - PersonalCooker

  And this is the charm of My-personaltrainerTv's cuisine: transforming cous cous from a classic food to accompany meats and vegetables to a star of sweet fruit salads. Try this dish yourself to get your fill of antioxidants, vitamins, fiber and minerals in fruit, without giving up the proteins of yogurt and the complex carbohydrates of couscous.

  Nutritional values ​​and Health Comment on the recipe

  The Sweet Cous Cous with Fruit and Soy Yogurt is a totally vegetarian first course, also suitable for vegan nutrition; moreover, being cholesterol-free and low in saturated fat, it lends itself greatly to the dietary regime against hypercholesterolemia. The Sweet Cous Cous with Fruit and Soy Yogurt is also a low-calorie preparation, which is why it is easily contextualized in slimming diets against overweight and obesity. The fats are contained in moderate quantities, as well as the proteins, while the prevalence of " energy comes from complex carbohydrates. The amount of fiber is good. A portion of Sweet Cous Cous with Fruit and Soy Yogurt corresponds to an estimated 250-300g raw (250-300kcal).