Spring rolls with couscous

/5 ( avis)


Recipe preparation
  • Strain the bean sprouts. Peel the avocados, remove their stone, slice their flesh and sprinkle with lemon juice
  • In a salad bowl, mix the bean sprouts, the avocados and the coriander. Add some pepper and delicately mix
  • Prepare the Couscous as indicated on the pack. Add olive oil. Incorporate it to the previous mix
  • Moisten the rice galettes and spread some tarama on it
  • Place the vegetables and the couscous at the centre of the galettes, fold the bottom and the sides and roll it loosely
  • Cover the rolls with shrink-wrap and put in the fridge until you serve them with mint leaves


  • You can add some prawns to your stuffing


  • 120 g of Tipiak Semola Oro Couscous
  • 1 small can of bean sprouts
  • 2 avocados
  • 1/2 of a lemon's juice
  • 4 sprigs of fresh coriander
  • Salt, pepper
  • 1 tablespoon of olive oil
  • 4 rice galettes
  • 4 teaspoons of tarama
  • 8 mint leaves

Used in the recipe

Products used

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