Filter
Reset
Sort ByRelevance
Burnyay
Pearl couscous with salami and fennel
Pearl couscous with Spianata Romana (salami), fennel, sundried tomatoes, spicy hummus, oil, Taggia olives and parsley.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the couscous according to the instructions on the packaging. Drain and rinse under cold running water.
-
Let the olives drain in the meantime.
-
Meanwhile cut the salami into small pieces.
-
Cut the fennel into wafer thin strips.
-
Halve the sun-dried to in length.
-
Slice the leaves of parsley.
-
Mix the couscous, salami, fennel, to, hummus, oil, olives and parsley.
-
Season with pepper and salt. Divide between the lunch trays or jars. Close and keep outside for max. 4 hours.
Blogs that might be interesting
-
10 minLunchApple syrup, balsamic vinegar, soft goat cheese, muesli nut bread, lamb's lettuce, Apple,muesli sandwich with goat's cheese -
30 minLunchavocado, lemon, cottage cheese, mascarpone, grated horseradish, mustard, white casino bread, smoked salmon, roasted red pepper, egg, Dutch shrimp, shrimp, dill, chives,salmon terrine with avocado and shrimps -
20 minLunchroot, pumpkin, olive oil, onion, Thai Red curry pasta, vegetable stock, coconut milk, fresh coriander,carrot pumpkin soup with coriander oil -
20 minLunchduck breast fillet, arugula, balsamic glaze, Tasty vine tomato, ready-to-eat avocado, Italian bread roll,Italian ball with avocado and duck breast fillet
Nutrition
505Calories
Sodium0% DV1.045mg
Fat38% DV25g
Protein36% DV18g
Carbs16% DV48g
Fiber36% DV9g
Loved it