fbpx

Portobello Mushrooms Stuffed With Cauliflower Couscous

This vegetarian dish is perfect for lunch ?

Ingredients:

  • 2 Portobello mushrooms
  • Half cauliflower
  • Bunch of fresh parsley
  • 1 tablespoon canola oil
  • 1 tablespoon milled golden flax seed
  • 1 teaspoon cardamom
  • 1 teaspoon sweet red pepper
  • 1 cup cashew nuts
  • Half a cup dried cranberry
  • Half a cup raisins
  • Salt for taste

Directions:

  1. Heat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Wash and cut the cauliflower into smaller pieces. Put it into oven for 15 minutes (keep checking if it isn’t burning and flip it after every 5 minutes). Don’t turn off the oven – you will need it for later.
  2. Meanwhile chop the whole parsley and cashew nuts.
  3. Take the roasted cauliflower out of the oven and let it cool down.
  4. Grate the cauliflower into the bowl. Add parsley, oil, cardamon, sweet red pepper, cashew nuts, dried cranberry and raisins. Add salt for taste. Mix everything finely.
  5. Wash mushrooms, cut the mushroom legs off, smear mushroom hats with oil and add a little salt on both sides.
  6. Put the couscous into the mushroom hats and sprinkle with flax seed on the top. Put it into heat resistant dish (without cover).
  7. Bake it for around 15 minutes.

Enjoy your meal!


Follow Weronika on her blog, Blue Sugar Cube!

Chicken Salad with Couscous

Ingredients:

 1 chicken breast

 1 yellow onion

 1 shallot

 1 package of baby kale

 ¼ package of Casablanca pearled tri-color couscous

 Olive Oil

 Balsamic Vinegar

 Soy Sauce

 Dijon Mustard

 Goya Abobo Seasoning

 Oregano

 Salt, Pepper, and Cayenne Pepper

This is a hearty salad that is a complete meal all wrapped in one. Begin by cutting the chicken breast into small pieces and marinate it in olive oil, salt, pepper, oregano, and Abobo seasoning. Prepare your salad dressing by combining a finely chopped shallot, olive oil, balsamic vinegar, pepper, soy sauce, cayenne pepper, and Dijon mustard. Set the dressing aside.

Chop up the onion and begin to sauté in a skillet. Once the onion is soft, stir in the chicken and sauté everything together until the chicken is fully cooked. At the same time, prepare the couscous according to the package instructions.

Once the chicken with onion and the couscous are done, remove from heat and mix the baby kale with the homemade salad dressing.

Screen Shot 2015-01-05 at 8.35.08 AM

Combine the chicken with onion and couscous once both have had the chance to cool down slightly.

Screen Shot 2015-01-05 at 8.35.48 AM

Finally, serve the salad in a bowl and place a portion of your chicken mixture on top. The result is a well-balanced combination of vegetables, carbs, and protein. Hearty enough for a cold winter evening and easy enough to do after a long day at work!

Screen Shot 2015-01-05 at 8.36.32 AM

Interests - Select all that apply