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JEREMYBEELER
Casserole salad with roasted carrot and couscous
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Ingredients
Directions
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Preheat the oven to 180ºC.
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Grate or cut the carrots into very thin strips (julienne). Mix the carrot with the coriander and 1 tablespoon of olive oil and grate on the baking sheet in the oven in about 15 minutes until golden brown.
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Meanwhile, heat the rest of the olive oil in a pan and add the couscous. Bake while stirring until the couscous is golden brown. Add the stock and raisins and leave covered for about 10 minutes.
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Mix the couscous with the carrot, chickpeas, orange zest and juice, vinegar and sunflower seeds. Put the kale through it and sprinkle the salad with the coriander.
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Nutrition
550Calories
Fat23% DV15g
Protein38% DV19g
Carbs27% DV82g
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