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Melissa Beau Powell
Couscous salad with avocado and tomato
Vegetarian couscous with advocado, tomato, pine nuts and spicy rocket salad.
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Ingredients
Directions
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Prepare the couscous according to the instructions on the package. Stir the couscous with a fork and let it cool down until lukewarm.
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Roast the pine nuts in a dry frying pan until golden brown. Put them in a bowl.
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Halve the tomatoes, remove the seeds and cut the flesh into small cubes.
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Cut the spring onions into thin rings and tear the arugula into large pieces.
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Cut the avocado half in half. Remove the kernel and scoop out the flesh with a spoon from the peel. Cut into cubes.
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Mix the oil, pine nuts, tomato, avocado, spring onions and rocket salad through the couscous. Season the salad with juice of lemon, salt and pepper.
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Nutrition
520Calories
Sodium1% DV15mg
Fat40% DV26g
Protein26% DV13g
Carbs18% DV55g
Fiber28% DV7g
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