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STRIPELAND
Couscous salad with cauliflower and pistachio
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Ingredients
Directions
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Prepare the couscous according to the instructions on the packaging with the stock. Cut the cauliflower coarse and crumbly.
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Stir in the couscous with a fork or fingertips and allow to cool on a flat dish spread out.
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Heat the oil and fry the onion for about 4 minutes. Add the spices and fruit for another minute.
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Spoon the cauliflower through the warm spice oil.
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Mix the cauliflower, couscous, coriander, pistachios, lemon zest and juice lightly. Season the salad with salt and pepper.
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Nutrition
455Calories
Sodium0% DV0g
Fat26% DV17g
Protein26% DV13g
Carbs20% DV59g
Fiber0% DV0g
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