Cauliflower couscous tabbouleh with fresh cheese and indian bread
4 people
00h 45
A different, tasty and very light couscous!
Ingredients
- For the couscous (4 servings):
- Cauliflower 1 unit
- Onion 1 unit
- Red pepper 1/4 unit
- Green pepper 1/2 unit
- Cucumber 1 unit
- Tomatoes 2 unit
- Black olives 12 units
- Ground cumin 1 tsp.
- Coriander 1 sprig
- Parsley 1 sprig
- Mint 4 leaves
- Olive oil To taste
- Salt To taste
- Pepper To taste
- Lemon juice 1/2 unit
- For the indian bread (8 u. / 4 servings):
- Wheat flour 300g
- Water 125g
- Olive oil 25g
- Pepper 1 pinch
- Salt 1 cdta.
Method
- For the cauliflower couscous, remove the core and cauliflower leaves, leaving only the florets. Wash and dry it thoroughly.
- Then cut the cauliflower using the Veggie Ricer until it looks similar to semolina.
- Cook it in the Steam Case for about 2-3 minutes, with a couple of tablespoons of water. Set aside and leave to cool.
- Wash and prepare the vegetables and slice very finely, including the herbs.
- When the couscous is cool, add them and mix well. Add the olives and season.
- Put the flour in a bowl and gradually add lukewarm water, stirring, until you have an even, soft dough that does not stick to your hands. On a working surface with a little flour, continue to knead for another 10 minutes.
- Cover with a damp cloth and let it rest for 30 minutes. After this time, divide the dough into 8-10 equal portions, the size of an egg, form into round shapes, and with the help of a rolling pin, roll out until they are approximately half a centimeter thick.
- Cook them in the Microwave Grill at full power for about 3 minutes, on the one side, and 2 minutes on the other. Remember that you must preheat the Microwave Grill for 3 minutes.
- As an optional step, you can add fresh cheese or animal protein.
- For a balanced meal, fill one of the LunchBox To Go 's containers with the cauliflower couscous tabbouleh.
- In the other container, put half of the fresh cheese with one or two pieces of bread.
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