Guarnición
Warm Couscous & Brussels Sprout Salad
30 minPara 4Nutri-Score B€€
B
30 min
30 minWarm Couscous & Brussels Sprout Salad
receta de
wellnessbykay
@wellnessbykay
4 recetas
4 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
couscous (dry)Cereales200 g
Brussels sprouts (trimmed and halved)Frutas y verduras400 g
olive oil (divided)Despensa45 ml
vegetable stock (hot)Despensa250 ml
lemon (zested and juiced)Frutas y verduras1 pieza
garlic (minced)Frutas y verduras2 piezas
Dijon mustardDespensa15 ml
honeyDespensa10 ml
parsley (chopped)Frutas y verduras15 g
almonds (toasted and roughly chopped)Frutos secos y semillas40 g
feta (crumbled)Lácteos80 g
saltEspecias3 g
black pepper (ground)Especias1 g
por ración
Nutrición
343kcal
- Carbohidratos
- 41 g
- Proteínas
- 10 g
- Grasas
- 16 g
lo que usará
Utensilios
Sartén
Cazo
Bol
Varillas
paso a paso
Preparación
- Paso 1
Roast the Brussels sprouts
- Heat the oven to 200 °C.
- Toss the halved Brussels sprouts with part of the olive oil, salt and pepper on a baking tray.
- Roast until golden and tender at the edges.
- Paso 2
Cook the couscous
- Put the couscous in a bowl and pour over the hot vegetable stock.
- Cover and let stand until the liquid is absorbed.
- Fluff with a fork.
- Paso 3
Make the dressing
- Whisk the remaining olive oil with the lemon juice, lemon zest, Dijon mustard, honey and minced garlic.
- Season with salt and pepper.
- Paso 4
Assemble the salad
- Add the roasted Brussels sprouts to the couscous.
- Pour over the dressing and toss to combine.
- Fold in the parsley and top with the toasted almonds and crumbled feta.
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