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 minLunchsesame oil, leeks, broth, bean sprouts, smoked salmon, flat leaf parsley,leek broth with bean sprouts and salmon -
15 minLunchlamb's lettuce, cucumber, radishes, smoked salmon, yogurt, mayonnaise, lemon juice, dill, dill,lettuce with salmon and creamy dill dressing -
20 minLunchRed wine vinegar, olive oil, honey, garlic, feta, Kale, hazelnut, cooked beet, parsley,winter farmer's cabbage salad with beetroot and hazelnuts -
15 minLunchcooked beet, spring / forest onion, balsamic vinegar, extra virgin olive oil, rolmops herring, arugula,beet carpaccio with rocket and rolmops
Nutrition
455Calories
Sodium0% DV0g
Fat26% DV17g
Protein26% DV13g
Carbs20% DV59g
Fiber0% DV0g
Loved it