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Couscous salad with avocado and tuna
Mediterranean salad with couscous, avocado, mint, parsley, green beans and tuna steak.
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Ingredients
Directions
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Clean the lemon, grate the yellow skin of the lemon and squeeze it out.
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Bring the stock with half of the lemon zest to the boil and pour over the couscous.
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Cut the avocado half in half. Remove the kernel and scoop out the flesh with a spoon from the peel.
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Cut the avocado into slices. Drizzle the avocado with lemon juice.
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Put the leaves fresh mint with the parsley, capers, leftover lemon juice, oil, 1 tbsp of the cured couscous and the water in the food processor.
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Puree the whole into a sauce and season with salt and pepper.
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Steam the vegetables according to the instructions on the package.
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Spoon the couscous with ⅓ of the green sauce and scoop the steam vegetables with ⅓ of the green sauce.
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Brush the tuna with the rest of the oil and grill the tuna in 4-5 min. Brown on the inside and rosé on the inside.
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Sprinkle the tuna with salt and pepper and cut the fish into slices.
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Spread the couscous and steam vegetables over the plates and put the slices of avocado and tuna on them.
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Sprinkle with the rest of the green sauce and sprinkle some lemon zest.
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Nutrition
480Calories
Sodium36% DV865mg
Fat31% DV20g
Protein50% DV25g
Carbs15% DV45g
Fiber32% DV8g
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