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Pearl couscous with broad beans, feta and asparagus
Couscous with broad beans, green asparagus, cucumber, white cheese, lemon and almonds.
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Ingredients
Directions
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Boil the pearl couscous according to the instructions on the packaging and pour. Meanwhile, bring a pot of water to the boil.
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Put the broad beans in and bring the water back to the boil.
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Add the asparagus when the water boils again, bring the water back to the boil and then boil for another 1 minute. Drain the vegetables.
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Meanwhile, cut the cucumber lengthwise in four, remove the seed lists with a knife and cut the flesh into cubes.
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Put the pearl couscous, beans, asparagus and cucumber in a bowl. Let the cheese cubes drain and collect the oil including the herbs.
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Grate the yellow skin of the lemon and squeeze out the fruit.
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Mix the lemon juice and rack with 5 tbsp herb oil (per 4 persons) of the cheese cubes and scoop the dressing through the pearl couscous.
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Chop the almonds coarsely. Divide the cheese cubes and the almonds over it.
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Nutrition
620Calories
Sodium22% DV520mg
Fat57% DV37g
Protein44% DV22g
Carbs15% DV46g
Fiber32% DV8g
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