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Couscous Salad with Apricots

Konjac couscous salad with dates, apricots, and walnuts
2
servings
40
Minutes

Normal

Ingredients

  • 140g konjac rice
  • 10 dates, pitted
  • 2 large carrots
  • 4 apricots
  • 50g walnuts
  • 2 sprigs of mint
  • 2 tsp coconut oil
  • 20g erythritol
  • 1 squirt of lemon
  • Salt, pepper, curry powder, turmeric, cardamom, cinnamon

Instructions

1.
Pre-crush the konjac rice in a blender to the desired grain size.
2.
Add the ground konjac rice to salted boiling water until it reaches a thick liquid consistency.
3.
Strain through a fine mesh sieve and rinse with water until only the granules remain.
4.
Transfer the konjac couscous to a pan (at medium heat), fry with a little oil and season with curry, turmeric, salt, and pepper.
5.
Peel the carrots, brown them with coconut oil in the pan and caramelize with some erythritol. Then add to the couscous.
6.
Slice the apricots and dates, toast the walnut kernels, add to the couscous, and flavor with a squirt of lemon, cardamom, and cinnamon to taste. For a mild sweetness, sweeten the couscous with more erythritol if desired.
7.
Finely chop the mint and mix into the couscous. Done!

Average values per portion

Energy (kJ)
1785
Energy (kcal)
427
Fat
26g
Carbs
30g
Fiber
21g
Protein
6g
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