Ingredients

Adjust Servings:

	760 g whole grain couscous
	38 g vegetable bouillon powder (no gluten or cellery)
	4 g crushed black pepper
	8 g smoked paprika powder
	8 g ras el hanout spice mix
	125 g tomato paste
	120 g unsweetened lemon juice
	65 g apple cider vinegar
	75 g rapeseed oil
	960 g chickpeas canned, drained
	840 g diced courgette frozen
	1010 g broccoli frozen
	700 g mixed paprikas frozen
	170 g diced onions frozen
	195 g shredded kale frozen
	1,05 l water
	85 g raisins

Nutritional information

427 kJ / 102 kcal

Energy

2,35 g

Fat

0,23 g

Saturated Fat

14,73 g

Carbohydrates

2,56 g

Fibre

4,58 g

Protein

0,33 g

Salt

Warm couscous salad

Name: Warm couscous salad
Yield: 20
Ingredients: whole grain couscous: 760 g; vegetable bouillon powder (no gluten or cellery): 38 g; crushed black pepper: 4 g; smoked paprika powder: 8 g; ras el hanout spice mix: 8 g; tomato paste: 125 g; unsweetened lemon juice: 120 g; apple cider vinegar: 65 g; rapeseed oil: 75 g; chickpeas: 960 g; diced courgette: 840 g; broccoli: 1010 g; mixed paprikas: 700 g; diced onions: 170 g; shredded kale: 195 g; water: 1,05 l; raisins: 85 g

Ingredients

760 g whole grain couscous
38 g vegetable bouillon powder (no gluten or cellery)
4 g crushed black pepper
8 g smoked paprika powder
8 g ras el hanout spice mix
125 g tomato paste
120 g unsweetened lemon juice
65 g apple cider vinegar
75 g rapeseed oil
960 g chickpeas
canned, drained
840 g diced courgette
frozen
1010 g broccoli
frozen
700 g mixed paprikas
frozen
170 g diced onions
frozen
195 g shredded kale
frozen
1,05 l water
85 g raisins

Directions

Portion size: 295 grams
Yield from 20 portion recipe: 5.900 kg

Vegan

Allergens: gluten, wheat
Menu labels: Lactose-Free, Dairy-Free, Vegan, Contains Allergens

Carbon footprint per portion (295 g): 0.3 kg CO2eq.

Carbon dioxide equivalent (CO2-eq.): the combined warming effect of different greenhouse gases on the climate over 100 years.

Instructions

Measure into a GN 1/1 container the couscous granules, vegetable stock powder, dry seasonings, tomato paste, lemon juice, apple cider vinegar and rapeseed oil. Stir together.

Spread the vegetables and chickpeas on top of the seasoned couscous.

Add the water and steam-bake in the oven for approximately 10 minutes, until the couscous is cooked through and the vegetables have softened. Add the raisins into the salad.

TIP! If you wish, you can also add sunflower seeds.

NOTE! This recipe is also suitable for cold preparation. Remember to pay attention to the temperature of the ingredients when using the cold preparation method.