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ANNMILLER
Spicy couscous salad
Spicy vegan couscous salad.
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Ingredients
Directions
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Bring the water to a boil.
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Put the couscous in a bowl. Pour the boiling water over it, stir and let it run for 10 minutes.
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Meanwhile, clean the lemon. Grate the yellow skin of the lemon and squeeze out the fruit.
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Mix the lemon zest, juice and oil through the couscous. Squeeze the garlic over the couscous.
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Cut the leaves of the parsley, fresh mint and coriander as finely as possible and add.
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Roast the pine nuts in a frying pan without oil or butter in 3 min. Golden brown. Allow to cool on a plate and add to the couscous.
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Stir through and allow the flavors to retract for 10 minutes. Divide 2 lettuce leaves per plate. Form a bowl of the leaves on each plate and fill with the salad.
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Nutrition
370Calories
Sodium1% DV15mg
Fat31% DV20g
Protein20% DV10g
Carbs11% DV33g
Fiber12% DV3g
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