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!
At the beginning prepare the SoMeat following the instructions. And cut into smaller (bite size) peaces.
Warm up your frying pan and roast couscous for about 2 min.
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.
Warm up a new frying pan (wok is recommended) and add kale.
Keep heating up until kale loses its volume. Then turn off gas.
Cut a cauliflower into florets.
Enjoy your meal!
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