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JEREMYBEELER
Casserole salad with roasted carrot and couscous
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Ingredients
Directions
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Preheat the oven to 180ºC.
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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.
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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.
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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.
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40 minMain dishshallots, mushrooms, Mussels, dry cider or dry white wine, butter, White pepper, fish fond, sole fillets, creme fraiche, egg, (Dutch shrimps,lemon fillets with shrimps and mushrooms
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30 minMain dishWhite wine vinegar, salsify, new potatoes, medium sized egg, fresh chives, creme fraiche, garlic, fine mustard, smoked ham,salsify with ham and egg
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30 minMain dishherbal sauerkraut, mango slices in syrup, salt and pepper, beef smoked sausage, creme fraiche, flour tortillas,sauerkraut mango wrap
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25 minMain dishmeat tomato, raw shrimp, olive oil, onion, garlic, leaf parsley, dried Italian herbs, tomato paste, dry white wine, whipped cream, fish bouillon tablet, chicken broth tablet, basil,shrimp 'buzara'
Nutrition
550Calories
Fat23% DV15g
Protein38% DV19g
Carbs27% DV82g
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