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Cauliflower couscous with turkey and broad beans
Couscous made from cauliflower with turkey, pistachios, curry madras, raisins and broad beans.
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Ingredients
Directions
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Divide the cauliflower into florets. Grind in the food processor until the cauliflower looks like couscous. Put in a bowl.
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Cook the frozen broad beans for 5 minutes in boiling water. Drain, rinse under cold running water and double-cap them.
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Heat a frying pan without oil or butter and toast the pistachios for 3 min. On medium heat. Let cool on a plate.
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Chop the onion. Heat the oil in a frying pan and fry the onion with the curry madras for 4 minutes on low heat.
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Spoon the onion with the oil through the cauliflower couscous. Add the broad beans and raisins.
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Grate the green skin of the lime over the couscous and squeeze out the fruit. Season the couscous with the lime juice, pepper and salt.
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Heat the grill pan. Brush the turkey with the oil, sprinkle with salt and pepper and grill for 5 minutes. Turn regularly.
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Cut the turkey into strips. Place on the couscous and sprinkle with the pistachio nuts. Bon appétit! .
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Nutrition
445Calories
Sodium4% DV90mg
Fat38% DV25g
Protein60% DV30g
Carbs7% DV21g
Fiber32% DV8g
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