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Herb and spice couscous with fennel and apricot vegetables

Herb and spice couscous with fennel and apricot vegetables

Source: https://www.gefu.com/rcp_recipe/herb-and-spice-couscous-with-fennel-and-apricot-vegetables
Total time:
40 Minutes

Ingredients

800 g Ready cooked Couscous
60 g Almond sticks
60 g Raisins
800 g Fennel
6 Apricots
40 g Apricot jam
50 ml White wine
Sunflower oil
Salt, pepper
Ras el hannout thyme
Chives
Rosemary

Preparation

Prepare the couscous with half a teaspoon of Ras el Hanout according to instructions.
Toast the almond slivers in a pan without oil. Add the raisins, almond slivers, finely chopped chives and rosemary to the couscous.
Cut off the top thin pieces of fennel and the fennel fronds and cut them into fine strips. Press the remaining fennel and the halved apricots through the RAPIDO slicer. 
Sauté the fennel slices on both sides in a pan and set aside. Turn down the heat, sauté the fine fennel strips briefly and pluck the thyme into the pan. Add the apricot jam and white wine and let everything reduce a little. Add the fennel and the apricot slices to the pan and season everything with salt and pepper.

Nutritional values per serving

Energy 2.965,0 kJ
Calories 706,0 kcal
Protein 19,0 g
Fat 28,0 g
Carbohydrates 92,0 g

Organisation

Category

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