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
SoMeat – CousCous – Salad

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.

Spray with lemon olive oiland add 100ml of water. Mix until couscous absorbs all water.
 

3

Wash kale, dry and remove rib from each leaf.

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.

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.

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.

Add couscous and earlier prepared SoMeat to pan with kale and mix everything together.
 

7

Wash a cauliflower, dry and cut off the core.

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.

Add cauliflower florets to kale with couscous and mix on a small gas.
 
 

10

It is good both warm and cold. Serve with grapefruit.

It is good both warm and cold. Serve with grapefruit.
 
 

Enjoy your meal!

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