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Kehl Berry
Couscous salad with green asparagus and basil
Australian couscous salad with asparagus, red pepper, garlic and basil. Perfect appetizer for a summer dinner.
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Ingredients
Directions
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Cut off the woody ends (approx. 2 cm.) From the underside of the asparagus. Divide the asparagus into 4 equal pieces. Boil in a pan with plenty of boiling water and salt asparagus in 2 minutes until al dente. Drain the asparagus and allow to cool.
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Grate and press the lime. Finely chop the red pepper. Press the garlic over a bowl. Mix in the bowl fish sauce, lime aso and grater, caster sugar, pepper, garlic and oil. Season with salt.
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Prepare the couscous according to the instructions on the package and let it cool down. Chop the basil coarsely. Spoon the asparagus and basil through the couscous and season to taste.
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Tear the rucola coarsely. Season the arugula with the oil and (sea) salt, then put on the salad.
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Nutrition
165Calories
Sodium0% DV1.135mg
Fat12% DV8g
Protein6% DV3g
Carbs7% DV22g
Fiber12% DV3g
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