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Cauliflower with spring onion and chicken
Vegetable couscous with chicken and basil
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Ingredients
Directions
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Bring a large layer of water to the boil in a pan where the steam basket or the bulb filter fits exactly on or in.
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When using a sieve, be careful that the water does not touch the sieve. Cut the cauliflower into florets. Put the cauliflower in the pan and put a lid on it.
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Steam the cauliflower in 10 min. Al dente, make sure that not all the water evaporates. Cut the spring onion into rings and add the last minute.
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Prepare the couscous according to the instructions on the package. Heat the oil in a frying pan and cook the chicken in 5 minutes until done.
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Cut the tomatoes into pieces. Mix the oil and tomatoes with the couscous and season with salt and pepper.
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Mix the rest of the oil and the (torn) basil leaves through the cauliflower. Serve the cauliflower with the couscous and the chicken.
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95 minMain disholive oil, onion, garlic, celery, carrots, minced beef, tomato paste, dried Italian herbs, meat fond, Red wine, butter, flour, milk, laurel leaf, nutmeg, dried lasagne sheets, Mozzarella, tomato, Parmesan cheese,Lasagne bolognese -
30 minMain dishsticking potato, olive oil, pork fillet, onion, garlic, lean smoked bacon, pear, honey, fresh rosemary, dried rosemary, White wine, Apple juice, Meat bouillon,pork fillet with pear and rosemary -
15 minMain dishfresh pasta tagliolini bicolore, chicken fillet strips, olive oil, garlic, Red pepper, basil plant,chicken with spice -
30 minMain dishdried puy lentils, lemon, dijon mustard, coarse Zaanse mustard, White wine vinegar, extra virgin olive oil, coarse sea salt, small red onion, yellow cherry tomatoes, fresh flat parsley,gwyneth paltrows lentil salad
Nutrition
670Calories
Sodium38% DV910mg
Fat49% DV32g
Protein64% DV32g
Carbs21% DV64g
Fiber32% DV8g
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