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Madrileña
Couscous with roasted vegetables
Vegetables from the oven with couscous, orange juice and smoked chicken.
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Ingredients
Directions
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Preheat the oven to 200 ºC.
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Peel the celeriac. Cut into quarters and then into 1/2 cm segments.
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Cut the pumpkin into equal parts. Remove the peel, seeds and stringy inside.
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Peel the beetroot and cut into 1/2 cm segments. Cut the carrot into slant slices of 1/2 cm.
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Spoon the vegetables on the baking sheets lined with baking paper.
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Slice the garlic. Divide the garlic, the fennel seed, the oil pepper and possibly salt over the vegetables.
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Roast the vegetables in about 20 minutes until golden brown and done. Change the baking sheets halfway and shovel the vegetables.
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In the meantime, prepare the couscous according to the instructions on the packaging.
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Squeeze out the orange.
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Stir the couscous with a fork and mix with the orange juice, the chicken strips and roasted vegetables.
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Season with (freshly ground) pepper and possibly salt.
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Nutrition
520Calories
Sodium16% DV385mg
Fat15% DV10g
Protein54% DV27g
Carbs25% DV74g
Fiber52% DV13g
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