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Brochettes de cabillaud, boulgour et sauce au yaourt
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Ingredients
- 250 g de yaourt à la grecque
- le jus d'1/2 citron jaune
- 10 brins d'aneth frais, effeuillés
- du sel
- du poivre moulu
- 500 g de dos de cabillaud, en cubes
- 24 tomates cerise
- 1 c. à café bombée de curry en poudre
- 4 c. à soupe d'huile d'olive
- 1000 g d'eau
- 200 g de boulgour
- 100 g de graines variées (pignons de pin, lin, tournesol, courge...)
- Nutrition
- per 1 portion
- Calories
- 2286 kJ / 546 kcal
- Protein
- 40 g
- Carbohydrates
- 41 g
- Fat
- 23 g
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