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Rainbow Seaweed Salad
By sarah Bush Tucker, Rainbow Seaweed Flakes, Tasmanian Wakame Seaweed Flakes
January 4, 2017
Colourful vegetables makes a good salad. For each main meal, try aiming for three types of vegetables of different colour and a big plate of it to make sure you maximise the nutrients of the meal.
Products used in this recipe - Alg Seaweed Bush Tucker
- Prep: 30 mins
- Yields: Serves 2
Directions
1Cook couscous according to packet instruction (usually 1:1 water to grain). Heat a pan with extra virgin olive oil, sauté all vegetables until soften but crunchy. Let cool slightly then transfer to a large mixing bowl. Add couscous, paprika and sumac into the mixing bowl. Add salt and pepper if needed. Dish salad onto a serving plate and drizzle extra virgin olive oil and sprinkle Alg Seaweed Bush Tucker
2Use #sprinklewithAlg #AlgRainbowSeaweed to tag your creations
Categories - lunch, dinner, vegetarian, vegan, gluten free
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