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Marie Wishart
Homemade tabouleh
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Ingredients
Directions
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Put the couscous in a bowl and stir in the lemon juice and olive oil with salt and pepper. Pour in the boiling water. Let the couscous heat for ten minutes.
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Meanwhile, halve the cucumber in half and scrape out the seeds with a spoon. Cut the cucumber halves into long thin strips and cut into small pieces of half a cm.
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Cut the tomatoes into quarters and remove the seeds and the moisture. Cut the flesh into small pieces of half a cm.
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Make the couscous free with a fork and scoop the cucumber, tomato and spices. Allow the couscous to stand for at least another 2-3 hours.
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Spoon the couscous like a mountain in the middle on a flat dish.
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Boil the eggs and cut them in four. Cut the feta and the olives into small pieces.
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Divide the lettuce leaves around the couscous and garnish with the wedges of egg, feta and olives.
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40 minMain dishfrozen filo pastry, unsalted butter, Chestnut mushroom, creme fraiche, gorgonzola 48, medium sized egg, fresh fig, cremaceto classico, 55% balsam, fresh basil,quiche with gorgonzola and fig
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20 minMain dishfish stock, vegetable stock, salmon fillet, egg yolk, White wine vinegar, butter, dill, Spinach,poached salmon with airy hollandaise sauce
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25 minMain disholive oil, onion (chopped), sweet pointed peppers, mild paprika, dried thyme, tomato cubes in tomato juice, ham, in strips, leaf parsley finely chopped, pecorino, grated,spaghetti with paprika sauce
Nutrition
425Calories
Fat37% DV24g
Protein30% DV15g
Carbs12% DV35g
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