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Angela Langlands
Couscous with vegas
A nice Moroccan recipe. The vegetarian main course contains the following ingredients: extra fine garden peas (450 g, frozen), Moroccan couscous (meal package), olive oil, onion (chopped), tomato cubes (a 400 g) and veggie balls (a 210 g).
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Ingredients
Directions
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Put the garden peas in a colander and rinse under cold running water. Put together with the couscous and raisins from the meal package in a large bowl. Add 350 ml of boiling water. Let stand for 10 minutes.
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In the meantime, heat 1 tbsp oil in a frying pan and fry the onion for 2 min. Add the spice mix from the meal package and the tomato cubes. Stir through and simmer for 6 minutes on medium heat. Add the balls after 3 minutes. Stir frequently.
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Stir the couscous with a fork, add the rest of the oil and season with pepper. Serve with the balls in tomato sauce.
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Nutrition
690Calories
Sodium8% DV195mg
Fat42% DV27g
Protein78% DV39g
Carbs20% DV61g
Fiber20% DV5g
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