Couscous with curry and spinach — Meal
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Macros (per serving)

Fat

56%

(43 g)

Protein

16%

(29 g)

Carbs

28%

(51 g)

39 g Net,

12 g Fiber

709 Calories (per serving)

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Fish dishes

Rice, Pasta & Pizza

Couscous with curry and spinach

We prepare this couscous in coconut milk, which gives it a delicious creamy taste! A top dish with shrimp and vegetarian.

Ingredients

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Large shrimp

100 g

Almonds

30 g

Spinach

250 g

Carrot

200 g

Couscous

150 g

Coconut milk

200 ml

Water

100 ml

Onion (fijngesneden)

1 piece

Garlic (fijngesneden)

2 cloves

Fresh ginger (fijngesneden)

3 cm

Curry powder

2 tsp

Sambal

2 tsp

Lime

1 piece

Olive oil

2 Tbsp

Black pepper

to taste

Celtic sea salt

to taste

Instructions

Difficulty

Easy

Prep time

15 min

Cook time

15 min

1

Chop the onion, garlic and ginger and the carrot into slices

2

Heat a dash of olive oil in a wok or skillet and fry the onion, garlic and ginger. Then add the carrot and fry for about 5 minutes. Then add the curry and hot sauce and fry briefly.

3

Now add the coconut milk and 100 ml of water and bring to a boil. Optionally add salt and pepper to taste.

4

Spoon the spinach in parts through the coconut milk and let it shrink

5

Now also scoop the couscous and any shrimp and turn off the heat. Put a lid on the pan and let it stand for 7 minutes. For the vegan variant, crumble the feta over the couscous after 5 minutes.

6

Stir in the couscous and serve with wedges of lime and for the vegetarian version with the almonds. You can also sprinkle the couscous with fresh coriander.

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Details

Allergens

Nuts, Nightshade, Shelfish, Crustaceans & Molluscs, Gluten, Citrus

Diet

Mediterranean, Sirtfood

Course

Dinner

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Your Meal Planners

Your Meal Planners

194 Recipes, 4 Meal Plans

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