July is a perfect month to go to the beach or on a picnic. It is also a time for Japanese festivals
– Matsuri. Hence we would like to introduce a new recipe, Matsuri inspired, – full of colors,
textures and taste – a refreshing “SoMeat – CousCous – Salad”. It is great both warm and at the
room temperature. A unique combination of SoMeat – Aburiyaki and grapefruit; a citrus rich in
vitamins like C,A and B, which are responsible for boosting your immune system.
Let’s enjoy colorful summer with our colorful salad!
SoMeat – CousCous – Salad
for 3-4 people
time：
15- 20 min
Ingredients
| SoMeat - Aburiyaki | 1 pack |
|---|---|
| kale | 5 leaves |
| couscous | 1/2 cup /125ml |
| pink cauliflower | half |
| grapefruit | 1 |
|
olive oil ( if available lemon olive oil in spray or lemon juice) |
|
| salt and pepper |
Recipe
At the beginning prepare the SoMeat following the instructions. And cut into smaller (bite size) peaces.
1
Warm up your frying pan and roast couscous for about 2 min.
2
Spray with lemon olive oil (if you don’t have it,
just sprinkle with fresh lemon juice) and add 100ml of water.
Mix until couscous absorbs all water.
3
Wash kale, dry and remove rib from each leaf.
4
Warm up a new frying pan (wok is recommended) and add kale.
Keep heating up until kale loses its volume. Then turn off gas.
5
Sprinkle with lemon olive oil (or lemon juice) and season to taste.
6
Add couscous and earlier prepared SoMeat to pan with kale
and mix everything together.
7
Wash a cauliflower, dry and cut off the core.
8
Cut a cauliflower into florets.
9
Add cauliflower florets to kale with couscous and mix on a small gas.
10
It is good both warm and cold. Serve with grapefruit.
Enjoy your meal!
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