Cauliflower couscous with turkey and broad beans

Name: cauliflower couscous with turkey and broad beans
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 baking flour small; 250 g frozen broad beans; 95 g unsalted pistachios; 1 onion; 3 el traditional olive oil; 1 el curry madras spice mixture; 50 g raisins; 1 lime cleaned up; 300 g turkey schnitzel

Couscous made from cauliflower with turkey, pistachios, curry madras, raisins and broad beans.

Ingredients

Kitchen Stuff

1 food processor
1 grill pan

Directions

Divide the cauliflower into florets. Grind in the food processor until the cauliflower looks like couscous. Put in a bowl.
Cook the frozen broad beans for 5 minutes in boiling water. Drain, rinse under cold running water and double-cap them.
Heat a frying pan without oil or butter and toast the pistachios for 3 min. On medium heat. Let cool on a plate.
Chop the onion. Heat the oil in a frying pan and fry the onion with the curry madras for 4 minutes on low heat.
Spoon the onion with the oil through the cauliflower couscous. Add the broad beans and raisins.
Grate the green skin of the lime over the couscous and squeeze out the fruit. Season the couscous with the lime juice, pepper and salt.
Heat the grill pan. Brush the turkey with the oil, sprinkle with salt and pepper and grill for 5 minutes. Turn regularly.
Cut the turkey into strips. Place on the couscous and sprinkle with the pistachio nuts. Bon appétit! .