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 minLunchpine nuts, minced beef, dried Italian herbs, old bread, Mozzarella, olive oil, sifted tomato, tomato Tapenade, olive tapenade, ciabatta bread, arugula,roll of ball -
30 minLunchCorn bread, white almonds, vanilla sugar, white caster sugar, dried apricots, white raisins, egg, milk, butter, ricotta, lime grater, lime juice, white caster sugar,cornbread muffins with apricots, almond and lime ricotta -
30 minLunchegg, ciabatta, brioche bread, smoked salmon, avocado, fresh dill, chilli pepper flakes, egg yolk, lemon juice, White wine vinegar, butter, fresh dill,poached egg with hollandaise sauce and smoked salmon -
20 minLunchEggs, fennel bulb, lemon juice, extra virgin olive oil, multigrain triangle rolls, mayonnaise, rucola lettuce, fried cream,triangle roll with cream ham
Nutrition
505Calories
Sodium0% DV1.045mg
Fat38% DV25g
Protein36% DV18g
Carbs16% DV48g
Fiber36% DV9g
Loved it