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Leslie Sullivan
Beet couscous with parsley
Couscous with Dutch twist, beetroot, lemon, parsley, onion, Italian herbs and white cheese.
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Ingredients
Directions
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Put the couscous in a large bowl. Bring the water to the boil with the bouillon tablet. Add the stock to the couscous. Stir through and leave for 10 minutes.
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Meanwhile, peel the beetroot and cut into small cubes. Grate the yellow skin of the lemon and squeeze out the fruit. Slice the parsley.
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Chop the onion. Spoon the beetroot, parsley, cheese, onion, Italian herbs and the lemon zest through the couscous. Season with the lemon juice, pepper and salt. Serve lukewarm.
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Nutrition
460Calories
Sodium35% DV840mg
Fat17% DV11g
Protein40% DV20g
Carbs22% DV65g
Fiber20% DV5g
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