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Kelsey Kirk
Couscous with stewed carrot, mango and sausages
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Ingredients
Directions
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Heat 1 tablespoon of oil and fry the shallot in a low setting for 4 minutes. Add the cinnamon, ginger, carrots, honey and a pinch of salt and stir in a few tablespoons of water. Leave to stew for about 10 minutes.
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In the meantime, prepare the couscous according to the instructions on the packaging. Heat the rest of the oil in a frying pan and fry the sausages over and over.
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Add lemon zest and juice to the gravy and warm for a few more minutes. Spoon the mango through the roots.
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Serve the couscous on plates with the root stew around it. Put the sausages and pour the gravy over it. Sprinkle with the parsley.
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Nutrition
645Calories
Fat18% DV12g
Protein60% DV30g
Carbs33% DV100g
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