Cauliflower couscous tabbouleh with fresh cheese and indian bread

1. For the cauliflower couscous, remove the core and cauliflower leaves, leaving only the florets. Wash and dry it thoroughly.
2. Then cut the cauliflower using the Veggie Ricer until it looks similar to semolina.
3. Cook it in the Steam Case for about 2-3 minutes, with a couple of tablespoons of water. Set aside and leave to cool.
4. Wash and prepare the vegetables and slice very finely, including the herbs.
5. When the couscous is cool, add them and mix well. Add the olives and season.
6. Put the flour in a bowl and gradually add lukewarm water, stirring, until you have an even, soft dough that does not stick to your hands. On a working surface with a little flour, continue to knead for another 10 minutes.
7. Cover with a damp cloth and let it rest for 30 minutes. After this time, divide the dough into 8-10 equal portions, the size of an egg, form into round shapes, and with the help of a rolling pin, roll out until they are approximately half a centimeter thick.
8. Cook them in the Microwave Grill at full power for about 3 minutes, on the one side, and 2 minutes on the other. Remember that you must preheat the Microwave Grill for 3 minutes.
9. As an optional step, you can add fresh cheese or animal protein. 
10. For a balanced meal, fill one of the LunchBox To Go's containers with the cauliflower couscous tabbouleh.
11. In the other container, put half of the fresh cheese with one or two pieces of bread.

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