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DDICKERSON
Green-herb couscous with cheese and crunchy nuts
A fresh, green plate with asparagus, broccoli rice, mint and chives. Delicious with the goat's cheese and fresh lemon-honey dressing.
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Ingredients
Directions
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Put the couscous in a bowl with the broccoli list and pour the boiling water over it. Stir through and leave covered for 10 minutes.
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Remove the leaves from the sprigs of fresh mint and cut into strips. Slice the chives. Chop the cashew nuts coarsely.
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Squeeze out the lemon. Mix the honey, oil and juice of the lemon into a dressing.
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Heat the grill pan without oil or butter.
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Meanwhile wash the asparagus and remove the woody bottom. Brush the asparagus with the oil and grill in 6 min. Until done.
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In the meantime, stir up the couscous with the broccoli strip. Spoon the fresh mint and chives through the couscous and mix in the dressing.
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Put the asparagus on the spice couscous, crumble the goat's cheese and sprinkle with the cashew nuts.
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Nutrition
635Calories
Sodium7% DV160mg
Fat48% DV31g
Protein42% DV21g
Carbs21% DV63g
Fiber32% DV8g
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