Ah, that’s better than yesterday’s. The cous cous gets mixed in with roasted yellow peppers and a whole Spanish onion that is cooked until transparent. And about 200 grams of mushrooms to boil that add texture, flavor, nutrition and bulk.
On the side coleslaw made from baby carrots and a Chinese cabbage, red peppercorns and mayo. Lastly a bit of mozzarella.
Now, we’re satisfied.
