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Ashlea Beers
Couscous with apricots and cheese
Couscous with apricots and cheese
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Ingredients
Directions
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Put the couscous in a bowl, pour the boiling water over it and leave covered for 10 minutes. Slice the garlic.
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In the meantime, heat the oil in a skillet and fry the stew vegetables, cumin and garlic for 10 minutes on a medium heat. Change regularly.
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Meanwhile, cut the apricots into pieces and the basil into strips.
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Heat a skillet without oil or butter and toast the almond shavings on a medium heat for 3 minutes. Remove from the pan and allow to cool on a plate.
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Beat the oil with the honey into a dressing.
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Stir in the couscous with a fork and mix in the dressing, stew vegetables, apricots, basil and almond shavings.
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Season the couscous with pepper and salt. Crumble the cheese and serve.
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Nutrition
780Calories
Sodium27% DV640mg
Fat2% DV1g
Protein42% DV21g
Carbs29% DV88g
Fiber48% DV12g
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