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DELILAH_DILLON
Spinach couscous salad with egg
Salad of couscous with spinach, egg, garden peas, shallot, lemon and almond shavings
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Ingredients
Directions
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Boil the eggs in 8 minutes just hard.
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Boil the peas in water with salt in 4 minutes until al dente.
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Bring the water with the oil to a boil in a pan. Remove the pan from the heat and add the couscous. Let cover for 2 minutes.
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Roast the almond shavings in a frying pan without oil or butter in 3 min. Golden brown. Let cool on a plate.
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Cut the spinach coarse and cut the shallot. Squeeze out the lemon.
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Stir the couscous with a fork.
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Mix the spinach with the shallot, the lemon juice and the rest of the oil. Spoon the peas and couscous. Season with pepper and salt.
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Peel and cut the eggs coarsely.
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Put the couscous salad on the plates. Divide the egg and sprinkle with the almond shavings.
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Nutrition
670Calories
Sodium6% DV146mg
Fat52% DV34g
Protein50% DV25g
Carbs20% DV60g
Fiber32% DV8g
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