CAULIFLOWER COUSCOUS
- Servings : 4
- Preparation : 15 minutes
- Calories : 320 cal
- Carbohydrate : 37 g
- Lipid : 12 g
- Fiber : 8 g
- Protein : 15 g
Ingredients
- 1 medium cauliflower
- 20 cherry tomatoes, cut in two
- 1 clove of garlic, chopped
- 1 green onion, chopped
- some parsley leaves, chopped
- some leaves of mint, chopped
- the juice of a lemon
- 30 ml (2 tbsp) of olive oil
- 250 ml (1 cup) of canned chickpeas, rinsed and drained
- 125 ml (1/2 cup) of lightened feta, dice
- pepper, to taste
Steps
1 - Cut the cauliflower into large florets and coarsely mix the bouquets with a food processor in order to obtain a semolina reminding the couscous.
2 - in a large bowl, place all the ingredients.
3 - Mix and refrigerate at least 1 hour before tasting.
@Nancy : Bonjour Nancy, oui tout à fait! :)
Bonjour est-ce que le couscous de chou-fleur se congèle ?
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