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Crunchy almond couscous with curcurma

ingredients

servings

1

Wholewheat couscous

80 oz

Almonds

10 oz

Almond butter, unsalted

10 oz

Turmeric

to taste

Light mozzarella cheese

150 oz

first courses from Italy

Crunchy almond couscous with curcurma

Crunchy almond couscous with curcurma

vegetarian with gluten with lactose with nuts high in calcium high in phosphorus

ready in

15 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Crunchy almond couscous with curcurma

A hearty, satisfying and quickly prepared first course

Crunchy almond couscous with curcurma step 1

step 1

First prepare the couscous by putting it in a bowl and pouring over the quantity of turmeric chosen (I actually added a bit of granular nut), grind and cover with boiling water equal to twice the weight: 160 gr (I 170 which I like best)

Crunchy almond couscous with curcurma step 2

step 2

meanwhile cut your light mozzarella into small pieces and season quickly with a little oil, pepper and salt. Once the couscous is ready, open the bowl, pour the mozzarella (any vegetables if you like) and place in your bowl

Crunchy almond couscous with curcurma step 3

step 3

garnish with almonds and almond butter (you can also change dried fruit if you prefer - with hazelnuts it is also delicious). you can eat both cold and lukewarm from preparation .. if you try, as always, let me know.

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