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Monica Joy
Couscous with roasted spring vegetables
Dish with couscous, roasted spring vegetables, chorizo, coriander, white cheese cubes
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Cut 1 cm from the bottom of the fennel bulb, remove the green and cut the fennel into equal parts.
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Cut the onion into equal parts.
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Halve the peppers, remove the seeds and cut the flesh into strips.
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Break the woody bottom of the green asparagus and cut the asparagus into three slanted pieces.
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Halve the zucchini over the length and cut into 2 cm pieces.
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Cut the chorizo into slices of ½ cm.
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Spread the vegetables and chorizo over 2 baking sheets lined with baking paper.
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Sprinkle the vegetables and chorizo with the oil, sprinkle with salt and salt and scoop.
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Roast the vegetables in the oven for about 25 minutes until golden brown and done. Alternate the baking trays halfway and shovel the vegetables.
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Meanwhile, put the couscous into a large bowl. Pour the water over it. Stir through, cover the dish and leave for 5 minutes.
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In the meantime, finely chop the coriander.
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Stir in the couscous with a fork and mix the vegetables, cheese cubes, 3 tbsp of the herb oil from the jar and the coriander through it.
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Nutrition
810Calories
Sodium0% DV1.230mg
Fat72% DV47g
Protein66% DV33g
Carbs20% DV60g
Fiber28% DV7g
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