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Couscous salad with mulberries
Couscous, pistachios, chicken, peppers and mulberries in a deliciously fresh meal salad.
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Ingredients
Directions
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Put the couscous in a large bowl. Pour the boiling water over it. Stir through and leave for 10 minutes.
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In the meantime, heat a skillet without oil or butter and toast the nuts over medium heat for 2 minutes. Remove from the pan and leave to cool on a plate.
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Heat the oil in the frying pan, sprinkle the chicken breast with pepper and salt and cook over medium heat in 5 min. Around brown and done.
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Meanwhile, halve the peppers, remove the seeds and cut the flesh into thin strips.
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Stir in the couscous with a fork and mix in the salsa dip and the oil.
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Slice the leaves of fresh mint and scoop together with the peppers, lamb's lettuce and mulberries through the couscous.
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Divide the chicken over it and sprinkle with the pistachio nuts and mulberries. Yummy! .
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Nutrition
680Calories
Sodium11% DV262mg
Fat42% DV27g
Protein70% DV35g
Carbs23% DV68g
Fiber40% DV10g
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