Filter
Reset
Sort ByRelevance
MUSTANGSTEPH21
Pearl couscous with roasted beet, artichoke, mozzarella and pancetta
Couscous with beetroot and fennel seed from the oven with pancetta, artichoke, parsley, mozzarella and vinegar.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ºC.
-
Cut the beetroot into pieces and scoop with the fennel seed and the oil. Spread the beets over a baking sheet covered with parchment paper.
-
Remove part of the baking sheet and distribute the pancetta over it. Bake for about 15 minutes in the oven.
-
In the meantime, prepare the pearl couscous according to the instructions on the packaging. Drain the artichokes and finely chop the parsley.
-
Carefully cover the couscous with the parsley, artichoke and beetroot.
-
Tear the mozzarella into pieces and divide the pancetta into coarse pieces.
-
Sprinkle with the balsamic vinegar and season with salt and pepper.
Blogs that might be interesting
-
15 minMain dishendive, bean sprouts, Scottish salmon fillet, Japanese soy sauce, vinegar, seroendeng,oriental salad with salmon -
55 minMain dishbunch onion, White bread, semi-skimmed milk, medium sized egg, Panang red curry paste, salt, minced chicken natural, ginger, peanut oil, Thai wok vegetable, Mihoen,thai meatloaf -
25 minMain dishpine nuts, farfalle, Broccoli, dairy spread natural, tap water, chilled pesto, smoked chicken strips,farfalle with pesto, broccoli and smoked chicken strips -
67 minMain dishonion, unsalted butter, wheat flour, freshly ground pepper, cognac, beef broth from tablet, fresh thyme, chip off bread, grated Swiss gruyere (cheese),Onion soup au gratin
Nutrition
540Calories
Sodium28% DV680mg
Fat31% DV20g
Protein44% DV22g
Carbs21% DV62g
Fiber44% DV11g
Loved it