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Kristi Walton-Brown
Couscous salad with turnip greens
Couscous salad with turnip greens, olives and Greek feta.
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Ingredients
Directions
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Grate the orange zest of the orange and squeeze out the fruit. Fill the juice with water to 350 ml and bring to the boil with the bouillon tablet.
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Put the couscous and orange zest in a large bowl and pour over the stock. Stir through and leave for 10 minutes.
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Let the olives drain. Stir the couscous with a fork.
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Stir the oil, olives and ras el hanout through the couscous. Season the couscous with pepper and salt.
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Halve the tomatoes and cut the turnip tops coarsely. Spoon the tomatoes and turnip tops through the couscous.
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Cut the lime into wedges. Crumble the feta and serve with the lime. Yummy! .
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Nutrition
640Calories
Sodium0% DV1.080mg
Fat48% DV31g
Protein38% DV19g
Carbs23% DV68g
Fiber32% DV8g
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