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
-
30 minLunchfrozen salmon fillet, fish stock of tablet, mushroom, butter, lemon juice, egg, flour, milk, whipped cream, fresh parsley, spring / forest onion, gruyere, flour, butter,quiche with salmon and mushrooms
-
15 minLunchwhipped cream, vanilla sugar, five spice powder, cinnamon powder, coconut milk, espresso coffee,spicy café latte with coconut
-
30 minLunchliquid baking product, peanut oil, shallot, turkey fillet, poultry feast, wild-fond, chicken bouillon, fresh thyme, dried thyme, fresh cranberries, lemon juice, cooking cream, demi crème fraîche, cornstarch, all-in-one,turkey ragout with cranberries
-
25 minLunchafbak focaccia, zucchini, olive oil, lemon, green asparagus tips, roasted peppers from a pot, hummus natural, arugula, tuna on olive oil, capers,sandwich with grilled asparagus and zucchini
Nutrition
455Calories
Sodium0% DV0g
Fat26% DV17g
Protein26% DV13g
Carbs20% DV59g
Fiber0% DV0g
Loved it