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Hillary Quinn
Spring couscous with goat's cheese
Couscous with goat's cheese, peas, apricots and herbs.
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Ingredients
Directions
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Put the couscous in a large bowl and mix in the salt, the cumin and the yellow root.
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Pour in the boiling water and let stand for 10 minutes. Stir with a fork.
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Meanwhile, cook the peas in 4 minutes until al dente. Drain and add to the couscous.
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Cut the apricots into small pieces and the fresh mint finely. Add the apricots together with the fresh mint.
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Squeeze the lime and add the lime juice and the oil and scoop. Season with salt and pepper.
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Crumble the goat's cheese over the couscous and serve.
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Nutrition
775Calories
Sodium23% DV560mg
Fat38% DV25g
Protein44% DV22g
Carbs35% DV106g
Fiber44% DV11g
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