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Pearl couscous with spinach pepper sauce and sausages
Couscous recipe with fennel, spinach pepper sauce and Catalan sausages.
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Ingredients
Directions
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Bring a generous pot of water with a little salt to the boil. Add the pearl couscous and cook over low heat for 12 minutes. Drain and drain well.
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Meanwhile cut the stems and a small piece of the underside of the fennel bulb. Halve lengthwise, remove the hard core and cut into small pieces.
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Drain the peppers and peel the cloves of garlic.
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Heat the oil in a frying pan and fry the sausages over medium heat for 12 min. Around golden brown and done.
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Meanwhile, put the peppers, garlic and baharat in a high beaker and puree with the hand blender.
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Heat the oil in a stirring stir fry the fennel 5 min. Remove from the pan and mix through the couscous.
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Put the sweet pepper in the stir-fry stir-fry 1 min. Add the spinach-rocket fennel mix in parts and let it shrink in the sauce.
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Season with pepper and salt and press half of the lemon above. Cut the other half into segments.
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Cut the cress and mix through the couscous. Serve together with the spinach pepper sauce, sausages and lemon wedges.
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Nutrition
605Calories
Sodium0% DV1.250mg
Fat48% DV31g
Protein64% DV32g
Carbs16% DV47g
Fiber28% DV7g
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