

34
Raw carrot cous cous
5
(38)
0 kcal
Preparación de la receta
1
Blend the carrot to extract the juice, reserving one carrot and the leaves.

2
Weigh what we got and to make it easier, we pour it into the same amount of cous cous. Apart a splash of water (it will help us to be done) cover with film to skin, that is to say that the film touches the cous cous so that it does not dry elnde above (with a tupper could serve) and reserve overnight or 12 hours minimum
3
If you want to add any spice, this is the moment to do it
4
Grind the leaves with a dash of oil and salt, discarding the central stem, when they are chopped, add the nuts and grind them a few times so as not to break them up, since the function of this "pesto" is to give texture and a little creaminess to the cous cous and set aside.

5
Remove the cous cous from the fridge after the time has elapsed, using a fork, remove the mixture from the fridge (this mixture can be kept in the fridge for a few days without suffering too much so it is also ideal for tupperware) or pour over salads.

6
We plate A spoonful of the oil from the leaves On top of the cous cous Grated carrot (with a peeler)

7
And serve! I hope you like it!

Ingredientes
1 ración
1 ración

Carrot
800 gramos (aprox. 10 unidades)

Couscous
100 gramos

Nuts and dried fruit
50 gramos
Ingredients
Steps
Calories
Ingredientes
1 ración
1 ración

Carrot
800 gramos (aprox. 10 unidades)

Couscous
100 gramos

Nuts and dried fruit
50 gramos
1
Blend the carrot to extract the juice, reserving one carrot and the leaves.

2
Weigh what we got and to make it easier, we pour it into the same amount of cous cous. Apart a splash of water (it will help us to be done) cover with film to skin, that is to say that the film touches the cous cous so that it does not dry elnde above (with a tupper could serve) and reserve overnight or 12 hours minimum
3
If you want to add any spice, this is the moment to do it
4
Grind the leaves with a dash of oil and salt, discarding the central stem, when they are chopped, add the nuts and grind them a few times so as not to break them up, since the function of this "pesto" is to give texture and a little creaminess to the cous cous and set aside.

5
Remove the cous cous from the fridge after the time has elapsed, using a fork, remove the mixture from the fridge (this mixture can be kept in the fridge for a few days without suffering too much so it is also ideal for tupperware) or pour over salads.

6
We plate A spoonful of the oil from the leaves On top of the cous cous Grated carrot (with a peeler)

7
And serve! I hope you like it!

Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
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Información nutricional
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
Desbloquear información nutricional
Hazte PLUS para ver la información nutricional de las recetas, y desbloquear muchas más funcionalidades PLUS.
Valoraciones
Etiquetas
Tupper
Vegan
Accompaniment
Salads and bowls
Pasta
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