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
-
30 minLunchroast beef (meat products), olive oil, shallot, chestnut mushrooms, cream cheese natural, capers, arugula, balsamic vinegar, mustard, olive oil,roast beef rolls with mushroom tapenade -
25 minLuncholive oil, peanut oil, pumpkin, wheat flour, corn flour, salt, dried yeast, fresh yeast, nutmeg, ginger powder (djahé), cinnamon powder, buttermilk,Pumpkinbread -
10 minLunchtortilla wrap, olive oil, tomato sauce, Red onion, fricandeau, dried oregano, jalapeno pepper, tuna on water, young cheese,flatbread pizza pork and tuna melt -
25 minLunchwhite and green asparagus, orange, olive oil, smoked salmon, butter, balsamic vinegar, basil,grilled asparagus with orange and balsamic vinegar on salmon carpaccio
Nutrition
505Calories
Sodium0% DV1.045mg
Fat38% DV25g
Protein36% DV18g
Carbs16% DV48g
Fiber36% DV9g
Loved it