Filter
Reset
Sort ByRelevance
WALTZINGMATILDA
Couscous salad with roasted peppers and mackerel
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the oven grill. Halve the peppers. Remove the seeds and cut the flesh into wide strips.
-
Place this with the skin upwards on a baking tray. Slide it under the grill and grill until black bubbles form on the sheet. Remove the baking sheet from the oven.
-
Put the pepper bars in a plastic bag, close them and allow to cool slightly. Remove the pepper bars and pull off the skins. Mix the ingredients for the dressing.
-
Scoop the dressing with the paprika and onion.
-
Do the couscous according to the instructions on the package with warm water to which the bouillon tablet is added.
-
Stir in the couscous and scoop it on a dish. Divide the vegetables with dressing over them. Put the mackerel on top, sprinkle with parsley and garnish with lemon slices.
-
50 minMain dishRed cabbage, lemon, (olive oil, honey, peeled unsalted pistachio nuts, Blue Stilton bluefront cheese, truffle mayonnaise, water, cremaceto classico,red cabbage steak with bluefin cheese and truffle
-
50 minMain dishNo meat: Mexican vegetable pan with kidney beans, canned corn, red pointed pepper, traditional olive oil, tomato cubes, No meat: Mexican vegetable pan with kidney beans, Cheddar Tophat 48, tortilla wrap, sour cream,vegetarian lasagne with kidney beans
-
25 minMain dishRed pepper, garlic, flat leaf parsley, olive oil, chicken breast, bacon, wok oil, peanut oil, leeks, arugula, walnut,roasted marinated chicken fillet with arugula and leek
-
20 minMain dishraspberries, chicken breast, oil, vinegar, sugar, lettuce, Apple, rucola lettuce, rolling brown bread,salad with fried chicken and raspberries
Nutrition
850Calories
Sodium0% DV0g
Fat68% DV44g
Protein66% DV33g
Carbs26% DV77g
Fiber0% DV0g
Loved it