Name: Couscous salad with pomegranate
Prep time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 1⁄2 piece Orange; 1⁄2 tsp Cinnamon; 40 g Spinach; 1⁄4 piece Red onion; 1⁄4 piece Lemon (juice and grater); 1⁄4 tsp Dried coriander; 1 Tbsp Fresh coriander; 1⁄4 piece Cauliflower; 1 Tbsp Olive oil (extra vierge); 1 Tbsp Fresh spearmint; 1⁄4 piece Pomegranate

Fruit

Citrus

Marinka Bil

Food processor

Lunch

Dinner

Side dish

Appetizer

Paleo

Vegetarian

Sirtfood

Couscous salad with pomegranate

Wash the cauliflower and cut into florets. Use a food processor with a grater to grind the cauliflower florets into rice-sized grains. The cauliflower florets can also be ground in a blender to "rice".

Fry the cauliflower rice while stirring in a dry frying pan over medium heat until softer, about 2 minutes.

Slice 1 of the oranges and squeeze the other orange into a bowl.

Halve the pomegranate and tap the seeds over a bowl.

Combine cauliflower rice, spinach, orange wedges, red onion, mint, coriander and pomegranate seeds in a large bowl

Add lemon zest and lemon juice, olive oil, cinnamon and coriander to the orange juice and stir into a dressing

Couscous salad with pomegranate

Couscous salad with pomegranate

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