Seafood couscous — Meal
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Macros (per serving)

Fat

19%

(10 g)

Protein

26%

(31 g)

Carbs

55%

(65 g)

52 g Net,

13 g Fiber

472 Calories (per serving)

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Fish dishes

Seafood couscous

Ingredients

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Coconut oil

1 Tbsp

Onion

1 piece

Garlic

2 cloves

Zucchini

1 piece

Cauliflower (rice)

400 g

Ras el Han­out

2 tsp

Sun dried tomatoes

75 g

Raisins

50 g

Black pepper

to taste

Salt

to taste

Fresh spearmint

4 Tbsp

Shrimps

100 g

Scallops

100 g

Instructions

Difficulty

Normal

Prep time

10 min

Cook time

15 min

1

Chop the garlic, slice the zucchini, chop the sun-dried tomatoes and fresh mint and peel the seafood if necessary.

2

Heat the coconut oil in a wok or frying pan and fry the onion and garlic gently.

3

Add the zucchini and fry until cooked.

4

Mix the cauliflower rice, ras el hanout, sundried tomatoes and raisins into the dishes and fry it for 2-4 minutes until the rice is al dente.

5

Finally, mix the seafood and some salt and pepper into the dish and let it warm through.

6

Garnish with the fresh mint.

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Details

Allergens

Nightshade, Shelfish, Crustaceans & Molluscs

Diet

Paleo

Course

Dinner

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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