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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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35 minMain dishsunflower oil, onion, Thai Red curry pasta, coconut milk, pumpkin, unpolished rice, Kale, coriander, cashew nut,pumpkin curry with kale
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30 minMain dishElstar apple, cut red cabbages, speculaas spices, granulated sugar, vinegar, water, unsalted butter, crumbly potato, shallots, Dutch beef meatballs, coarse Zaanse mustard, semi-skimmed milk, cress,red cabbage with apple, mustard puree and meatballs
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15 minMain dishchicken, paprika, lemon, olive oil, orange, fennel bulb, potato, fresh rosemary, garlic,chicken from the oven with orange and fennel
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45 minMain dishlime, chicken bouillon, paprika mix, eggplant, couscous, tomatoes, haddock fillet, extra virgin olive oil,viscous cous with summer vegetables
Nutrition
550Calories
Fat23% DV15g
Protein38% DV19g
Carbs27% DV82g
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