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Pearl couscous with roasted beet, artichoke, mozzarella and pancetta
Couscous with beetroot and fennel seed from the oven with pancetta, artichoke, parsley, mozzarella and vinegar.
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Ingredients
Directions
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Preheat the oven to 200 ºC.
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Cut the beetroot into pieces and scoop with the fennel seed and the oil. Spread the beets over a baking sheet covered with parchment paper.
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Remove part of the baking sheet and distribute the pancetta over it. Bake for about 15 minutes in the oven.
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In the meantime, prepare the pearl couscous according to the instructions on the packaging. Drain the artichokes and finely chop the parsley.
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Carefully cover the couscous with the parsley, artichoke and beetroot.
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Tear the mozzarella into pieces and divide the pancetta into coarse pieces.
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Sprinkle with the balsamic vinegar and season with salt and pepper.
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Nutrition
540Calories
Sodium28% DV680mg
Fat31% DV20g
Protein44% DV22g
Carbs21% DV62g
Fiber44% DV11g
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