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Couscous salad with beet and orange
Salad of couscous, beet mix, orange and mint.
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Ingredients
Directions
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Put the couscous with the salt in a large bowl.
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Pour over it with boiling water. Stir through, leave for 10 minutes and stir with a fork.
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In the meantime, cut the orange skin and the white skin of the oranges.
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Use a sharp knife to cut out the segments between the membranes and place in a bowl.
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Squeeze the oranges above the bowl.
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Peel the beets.
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Keep the 3 smallest of each color apart and grate the rest with the fine grater from the food processor.
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Mix through the couscous.
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Arrange the other beetroots in the food processor in slices as thin as possible.
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Add the beet slices to the orange wedges and the orange juice.
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Cut the fresh mint into thin strips.
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Mix ⅔ of the fresh mint through the couscous with the horseradish and the oil.
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Spoon the beet slices, orange wedges and juice through the couscous and season with pepper and salt.
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Mix the horseradish and the fresh mint with the yogurt and serve separately at the couscous.
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Nutrition
475Calories
Sodium6% DV145mg
Fat14% DV9g
Protein36% DV18g
Carbs25% DV76g
Fiber44% DV11g
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