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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
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Preheat the oven to 200 ° C.
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Put the chickpeas in a ball sieve, rinse under cold running water and let drain.
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Line a baking sheet with baking paper.
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Cut the broccoli into very small florets and scoop the griddle with the chickpeas, oil, some pepper and possibly salt.
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Bake in the oven for about 20 minutes until done.
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Meanwhile, cook the pearl couscous according to the instructions on the packaging and pour off.
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Chop the walnuts coarsely. Drain the tuna and capers.
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Mix the couscous with the pesto, chickpeas, broccoli, walnuts, tuna and capers.
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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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