Filter
Reset
Sort ByRelevance
JEREMYBEELER
Casserole salad with roasted carrot and couscous
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 180ºC.
-
Grate or cut the carrots into very thin strips (julienne). Mix the carrot with the coriander and 1 tablespoon of olive oil and grate on the baking sheet in the oven in about 15 minutes until golden brown.
-
Meanwhile, heat the rest of the olive oil in a pan and add the couscous. Bake while stirring until the couscous is golden brown. Add the stock and raisins and leave covered for about 10 minutes.
-
Mix the couscous with the carrot, chickpeas, orange zest and juice, vinegar and sunflower seeds. Put the kale through it and sprinkle the salad with the coriander.
-
45 minMain dishleeks, traditional olive oil, lean ground beef, mix for Breton minced meat, grated mature cheese, fresh mashed potatoes with butter,casserole with breton chopped
-
30 minMain dishboiled beetroot, fennel seed, mild olive oil, Beretta pancetta classica, pearl couscous, marinated artichoke in pot, fresh curl parsley, buffalo mozzarella, balsamic vinegar,pearl couscous with roasted beet, artichoke, mozzarella and pancetta
-
20 minMain dishpotatoes, olive oil, Red onions, winter carrot, kohlrabi, peeled tomatoes, garlic, herb butter,winter ratatouille
-
25 minMain dishcod fillet, coalfish fillet, lemon juice, peanut oil, onion, Red pepper, trassi, sambal Badjak, garlic, ginger powder (djahé), tomato paste, ketjapmarinademanis, chicken broth tablet,ikan rhythms rythm
Nutrition
550Calories
Fat23% DV15g
Protein38% DV19g
Carbs27% DV82g
Loved it