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
-
40 minLunchchicken drumsticks, chicken fillet, olive oil, onion, garlic, cumin powder (djinten), coriander powder (ketoembar), paprika, cinnamon stick, flour, chicken bouillon, chickpea, tomato cubes, fresh mint, Turkish bread,arab chicken soup with chickpeas and cumin
-
20 minLunchpine nuts, pea, frozen pea, soft goat cheese, fresh fresh mint, fresh parsley, orange grater, olive oil, Muesli Bread,peas goat cheese spread with muesli bread
-
20 minLunchtortilla wrap, peanut butter, chili sauce, roast beef (meat products), mixed leaf lettuce, winter carrot, orange, Red pepper, Red onion, fresh coriander, olive oil,wrap with roast beef and orange salsa
-
35 minLunchpizza dough with tomato sauce, Italian stir-fry vegetables, salami, grated young mature cheese,rolled up pizza rolls
Nutrition
505Calories
Sodium0% DV1.045mg
Fat38% DV25g
Protein36% DV18g
Carbs16% DV48g
Fiber36% DV9g
Loved it