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Arnieshelle
Oven couscous with tomatoes and avocado
Couscous from the oven with tomato, watercress, shallot and avocados.
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Ingredients
Directions
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Preheat the oven to 100 ° C. Halve the tomatoes and place them in the baking tin with the flat side facing up.
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Sprinkle with the oregano and sprinkle with olive oil. Put the baking tin in the oven and dry the tomatoes in 30 minutes.
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Peel the shallots and cut into thin slices. Sprinkle the couscous in the baking dish and mix in the paprika, 1 teaspoon of salt and the shallot.
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Stir in oil and water. Slide the dish into the oven and let the couscous cook for 25 minutes. The tomatoes and the couscous are ready at the same time.
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Remove the hard twigs from the watercress and put them in a high bowl. Slice the garlic. Add the garlic and 2 tablespoons of water.
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Puree this with the hand blender and add the rest of the oil until a smooth pesto is formed. Add salt to taste.
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Peel the avocados and cut them into slices. Put the couscous on plates. Put the avocado and the to-go and spoon the pesto over it.
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Nutrition
630Calories
Sodium0% DV1.655mg
Fat63% DV41g
Protein24% DV12g
Carbs18% DV54g
Fiber20% DV5g
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