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Jillian Eileen
Pointed pepper with cauliflower curry and couscous
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Ingredients
Directions
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Heat the oil and fry the onion and garlic 2-3 minutes.
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Fry the sambal for 1 minute.
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Add the cauliflower, coconut oil and coconut milk and simmer for 15-20 minutes. Scoop occasionally.
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Prepare the couscous according to the instructions on the package. Spoon the couscous with 1 tablespoon of parsley through the stewed cauliflower.
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Fill the pepper halves with this mixture and spread the feta and the rest of the parsley over it.
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Nutrition
540Calories
Sodium0% DV0g
Fat35% DV23g
Protein32% DV16g
Carbs21% DV62g
Fiber0% DV0g
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