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Pearl couscous with salami and fennel
Pearl couscous with Spianata Romana (salami), fennel, sundried tomatoes, spicy hummus, oil, Taggia olives and parsley.
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Ingredients
Directions
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Cook the couscous according to the instructions on the packaging. Drain and rinse under cold running water.
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Let the olives drain in the meantime.
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Meanwhile cut the salami into small pieces.
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Cut the fennel into wafer thin strips.
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Halve the sun-dried to in length.
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Slice the leaves of parsley.
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Mix the couscous, salami, fennel, to, hummus, oil, olives and parsley.
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Season with pepper and salt. Divide between the lunch trays or jars. Close and keep outside for max. 4 hours.
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Nutrition
505Calories
Sodium0% DV1.045mg
Fat38% DV25g
Protein36% DV18g
Carbs16% DV48g
Fiber36% DV9g
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