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                                    Amachan
                                
                            Tuna couscous with broccoli from the oven
Couscous salad with broccoli, chickpeas, walnuts, tuna, capers, basil pesto and Pecorino Romano.
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                    Ingredients
Directions
- 
                                Preheat the oven to 200 ° C.
- 
                                Put the chickpeas in a ball sieve, rinse under cold running water and let drain.
- 
                                Line a baking sheet with baking paper.
- 
                                Cut the broccoli into very small florets and scoop the griddle with the chickpeas, oil, some pepper and possibly salt.
- 
                                Bake in the oven for about 20 minutes until done.
- 
                                Meanwhile, cook the pearl couscous according to the instructions on the packaging and pour off.
- 
                                Chop the walnuts coarsely. Drain the tuna and capers.
- 
                                Mix the couscous with the pesto, chickpeas, broccoli, walnuts, tuna and capers.
- 
                                Season with pepper and salt. Scrape the cheese over it and serve.
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Nutrition
                                655Calories
                            
                            
                                Sodium0% DV1.080mg
                            
                            
                                Fat52% DV34g
                            
                            
                                Protein66% DV33g
                            
                            
                                Carbs16% DV48g
                            
                            
                                Fiber48% DV12g
                            
                        
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