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Spinach couscous salad with egg
 
 
4 ServingsPTM15 min

Spinach couscous salad with egg


Salad of couscous with spinach, egg, garden peas, shallot, lemon and almond shavings

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Directions

  1. Boil the eggs in 8 minutes just hard.
  2. Boil the peas in water with salt in 4 minutes until al dente.
  3. 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.
  4. Roast the almond shavings in a frying pan without oil or butter in 3 min. Golden brown. Let cool on a plate.
  5. Cut the spinach coarse and cut the shallot. Squeeze out the lemon.
  6. Stir the couscous with a fork.
  7. 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.
  8. Peel and cut the eggs coarsely.
  9. Put the couscous salad on the plates. Divide the egg and sprinkle with the almond shavings.


Nutrition

670Calories
Sodium6% DV146mg
Fat52% DV34g
Protein50% DV25g
Carbs20% DV60g
Fiber32% DV8g

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