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Tart tarts with couscous salad
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Ingredients
Directions
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Finely chop the oregano.
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Cut the spring onions into thin rings.
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Peel the forest roots and cut into wafer-thin slices.
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Squeeze the lemon.
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Bring 300 ml of water to the boil.
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Mix in a bowl the couscous with oregano, spring onion, carrot, 2 tablespoons of lemon juice, half of the olive oil and some salt and freshly ground black pepper.
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Stir in so much boiling water that the couscous is well under an inch.
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Let the couscous heat for 10 minutes and cook.
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Rub the tartini with salt, pepper and a little olive oil and roast them in a hot grill pan in 4-6 minutes brown and inside rosé.
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Mix the remaining lemon juice with honey, salt and pepper and 2 tablespoons of water into a sauce.
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Heat the rest of the olive oil in a frying pan and place the trusses with cherryto.
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Pour the lemon-honey sauce over it and heat the to covered until the skins open.
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Remove the lid from the pan and allow the moisture to evaporate.
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Serve the tartar with tomato clusters on it and add the couscous salad.
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Menu suggestion for: mixed salad with many different spices and a yoghurt dressing.
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After: yogurt with peach and maracuja and a tuft of whipped cream.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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