Filter
Reset
Sort ByRelevance
STRIPELAND
Couscous salad with cauliflower and pistachio
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Prepare the couscous according to the instructions on the packaging with the stock. Cut the cauliflower coarse and crumbly.
-
Stir in the couscous with a fork or fingertips and allow to cool on a flat dish spread out.
-
Heat the oil and fry the onion for about 4 minutes. Add the spices and fruit for another minute.
-
Spoon the cauliflower through the warm spice oil.
-
Mix the cauliflower, couscous, coriander, pistachios, lemon zest and juice lightly. Season the salad with salt and pepper.
Blogs that might be interesting
-
20 minLunchRed onion, fresh mango, young lettuce-rucola melange, grilled red pepper, carrot julienne, chickpeas sprouts, dates without pit, honey mustard dressing,blackbird and tessa's mango-date salad -
15 minLunchcoriander, olive oil, garlic, dried chili pepper, avocado, lime, coconut water, yogurt, pumpkin seeds, pine nuts,avocado soup with coriander oil -
30 minLunchnew potatoes in the shell, haricot, frozen garden peas, carrots, Greek yoghurt, mayonnaise, dill, forest outing, young leaf lettuce with arugula, smoked salmon,spring salad with smoked salmon -
10 minLunchsauerkraut natural, Apple, sweet pickle, flat leaf parsley, sour cream, mustard, leg ham, Kaiser roll,roll of warm ham with sauerkraut salad
Nutrition
455Calories
Sodium0% DV0g
Fat26% DV17g
Protein26% DV13g
Carbs20% DV59g
Fiber0% DV0g
Loved it