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
-
25 minLunchherrings, boiled beetroot, silver onion, fresh dill, salt, pepper, Pane dolce vita, butter, mustard, heaps of lamb's lettuce,herring tartare with toast -
20 minLunchbutter, oil, thin beef burger, sesame ball, lettuce, pickle, tomato, cheddar cheese, tomato ketchup,double cheeseburger -
20 minLunchciabatta bread, tomato pesto, tomato Tapenade, arugula, fine leaf lettuce, raw ham, vine tomato, egg, basil,ciabatta healthy -
25 minLunchRed onion, unsalted butter, Brown sugar, White wine vinegar, mayonnaise, horseradish in pot, luxury spelled sphere, lamb's lettuce, Brabant sandwich sausage or Woenselse berliner,spelled ball with brabant sausage and caramelized onion
Nutrition
505Calories
Sodium0% DV1.045mg
Fat38% DV25g
Protein36% DV18g
Carbs16% DV48g
Fiber36% DV9g
Loved it