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WALTZINGMATILDA
Couscous salad with roasted peppers and mackerel
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Ingredients
Directions
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Heat the oven grill. Halve the peppers. Remove the seeds and cut the flesh into wide strips.
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Place this with the skin upwards on a baking tray. Slide it under the grill and grill until black bubbles form on the sheet. Remove the baking sheet from the oven.
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Put the pepper bars in a plastic bag, close them and allow to cool slightly. Remove the pepper bars and pull off the skins. Mix the ingredients for the dressing.
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Scoop the dressing with the paprika and onion.
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Do the couscous according to the instructions on the package with warm water to which the bouillon tablet is added.
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Stir in the couscous and scoop it on a dish. Divide the vegetables with dressing over them. Put the mackerel on top, sprinkle with parsley and garnish with lemon slices.
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Nutrition
850Calories
Sodium0% DV0g
Fat68% DV44g
Protein66% DV33g
Carbs26% DV77g
Fiber0% DV0g
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