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Moroccan couscous with fresh herbs and pomegranate
Moroccan couscous with lime, parsley, mint, coriander and pomegranate.
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Ingredients
Directions
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Preheat the oven to 200 ºC.
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Clean half of the lime, grate 2 tsp green skin and then squeeze out all the limes.
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Bring the chicken stock with the lime zest, butter and honey to the boil.
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Put the couscous in an oven dish, pour in the honey stock and let the couscous cook for 15-20 minutes.
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Remove the couscous from the oven and let it cool down for a while.
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Chop the shallot and finely chop the herbs. Cover the couscous with the lime juice, oil, shallot and herbs. Season with salt and pepper.
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Halve the pomegranate, squeeze the halves over a bowl and remove the last seeds with a teaspoon, not the fleece.
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Sprinkle the couscous salad with the pomegranate juice and sprinkle the pomegranate seeds over it.
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Nutrition
640Calories
Sodium24% DV565mg
Fat38% DV25g
Protein30% DV15g
Carbs30% DV89g
Fiber52% DV13g
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