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Michelle Wille
Couscous salad with chicken and parsley
Couscous salad with chicken cloves, spring onions, almond shavings and parsley.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Place the chicken puffs on the baking paper and rub them in with the couscous spices (from the package). Bake in the oven for about 30 minutes until golden brown and done.
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In the meantime, prepare the couscous and the raisins (from the package) according to the instructions on the packaging.
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Roast in a dry frying pan with non-stick coating the almond shavings in 2 min. Brown. Season with salt and leave to cool on a plate.
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Squeeze out half the lemon, cut the rest into small parts. Mix the oil with the lemon juice and season with (freshly ground) salt and pepper.
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Cut the parsley roughly and the spring onion in rings.
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Spoon the dressing, spring onions and half of the parsley through the couscous. Season with (freshly ground) salt and pepper.
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Sprinkle with the almond shavings and the rest of the parsley just before serving. Serve with the chicken and lemon wedges.
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Nutrition
545Calories
Sodium0% DV1.255mg
Fat37% DV24g
Protein46% DV23g
Carbs19% DV57g
Fiber28% DV7g
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