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Katrina Sherman Opgenorth
Couscous salad with grilled nectarines
Vegetarian couscous salad with grilled nectarines, mint, fennel, rocket and spring onions.
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Ingredients
Directions
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Let the broth tablet roast in the boiling water. Put the couscous in a bowl, pour in the stock and stir well. Leave covered for 4 minutes.
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In the meantime, heat a skillet without oil or butter and roast the pine nuts in a min. Let cool on a plate.
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Cut the nectarines in half with a sharp knife. Loosen the halves carefully in the opposite direction and remove the wick.
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Cut the flesh into segments.
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Heat the grill pan. Brush the segments of nectarine with the oil and grill them for 3 minutes until nice grill stripes appear. Turn halfway.
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Cut the spring onion into thin rings. Grate the green skin of the lime and squeeze out the fruit. Slice the mint leaves.
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Make a dressing with the oil, spring onion, lemon zest and juice and 2/3 of the mint. Season with pepper and salt.
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Cut the stems and a small piece of the underside of the fennel bulb. Keep the green if it is. Halve the fennel and cut into wafer-thin slices.
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Stir the couscous with a fork. Mix in the dressing, fennel, arugula and half of the nectarines.
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Divide the rest of the nectarines and pine nuts over it. Sprinkle with the rest of the fresh mint and the fennel green. Yummy! .
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Nutrition
400Calories
Sodium2% DV40mg
Fat31% DV20g
Protein20% DV10g
Carbs14% DV41g
Fiber32% DV8g
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