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K-Lee
Lamb sausages with salsa verde and green couscous
Lamb sausages and couscous with cucumber, green pepper, asparagus tips and salsa verde of coriander, mint, parsley, dill and dijon mustard.
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Ingredients
Directions
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Put the couscous in a large bowl and pour the hot water over it. Let stand for 10 minutes.
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Meanwhile, halve the peppers and remove the seed lists. Cut the flesh into long strips of ½ cm wide.
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Halve the cucumber in the length and remove the seed lists with a teaspoon. Cut the flesh into half-moons.
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Heat the oil in a frying pan and fry the pepper for 5 min. On medium heat.
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Add the asparagus tips and cook for 3 minutes. Season with pepper and salt.
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Scoop the vegetables from the pan onto a plate. Fry the lamb sausages in the remaining shortening in 10 min. Until golden brown and done. Times regularly.
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Meanwhile cut the coriander, mint, parsley and dill coarsely for the salsa verde and put them in a high cup together with the mustard and the oil.
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Puree with the hand blender and season with pepper and salt.
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Stir in the couscous with a fork and mix with the cucumber and half of the salsa verde. Divide the pepper and asparagus tips over it.
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Serve with the lamb sausages and the rest of the salsa verde.
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Nutrition
725Calories
Sodium25% DV600mg
Fat74% DV48g
Protein46% DV23g
Carbs16% DV48g
Fiber20% DV5g
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