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MAGNOLIA
Garlic shrimp with green couscous
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Ingredients
Directions
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Bring the stock to the boil, pour on the couscous and let stand for about 5 minutes.
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Puree the spinach with the fresh mint and 3 tablespoons of olive oil. Pour this mixture onto the couscous, stir well and season with salt and pepper.
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Heat the rest of the oil and fry the garlic, red pepper and shrimp for 2-3 minutes. Spoon the shrimps on the couscous and serve hot or cold.
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Nutrition
515Calories
Sodium0% DV0.7g
Fat26% DV17g
Protein56% DV28g
Carbs20% DV60g
Fiber20% DV5g
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