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Zahřejte salát cous cous z cizrny a růžičkové kapusty se zralým avokádem, římskou nebo…

Heat chickpea and Brussels sprout cous cous salad with ripe avocado, romaine, orange sugar bomb tomatoes, child candy bell peppers, Persian cucumbers, purple cabbage, mandarin oranges, contemporary mint, olive oil, salt and black pepper by betterfoodguru ❤.
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Find out how to:
1. Trim the “butt” off about 8-10 brussels sprouts and reduce in half
2. In a sauté pan sear the brussells in 1 tsp evoo for 2-Three minutes with out shifting
3. Add 1 cup cous cous to the pan to toast for a minute or two then add 1 cup water plus a number of xtra tablespoons.
3. Add 1 can drained chickpeas plus a pair pinches salt, 1/four tsp garlic powder, 1/four tsp onion powder and a pinch of turmeric. Boil on medium warmth till water is absorbed then squeeze half a lemon over it.
Serve over a salad that’s diversified in texture. Merely gown the salad with drizzle of olive oil, lemon wedges, salt and pepper. This one is perfection with the sweetness of the mandarins and bell peppers blended with the tart lemon, and buttery avocado. No vinegar wanted.

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