Pearl couscous with portobello and green pesto — Meal
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Macros (per serving)

Fat

45%

(21 g)

Protein

19%

(20 g)

Carbs

36%

(38 g)

31 g Net,

7 g Fiber

418 Calories (per serving)

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Vegetable Dishes

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Pearl couscous with portobello and green pesto

Ingredients

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Couscous

170 g

Tomatoes (wedges)

3 pieces

Arugula

75 g

Portobello

2 pieces

Garlic

1 clove

vegetable broth

1 tsp

Balsamic vinegar

2 Tbsp

Pesto

50 g

Egg

2 pieces

Instructions

Difficulty

Normal

Prep time

10 min

Cook time

20 min

1

Put the pearl couscous in a pan and bring to a boil. Crumble the vegetable stock cube over the pearl couscous and stir well. Cook for 10-12 minutes. Then drain it in a sieve and drain well.

2

Boil the eggs for about 5 minutes.

3

Slice the tomatoes and slice the portobello mushrooms.

4

In a large bowl, combine the cooked pearl couscous, tomatoes and arugula melange. Mix ⅔ of the green pesto with 1 tbsp balsamic vinegar and then add it to the salad.

5

Put a frying pan on the stove with a dash of olive oil. Press the garlic clove here and then put the portobello mushrooms in the pan. Bake for about 3 minutes on medium heat and stir regularly. Then deglaze with 1 tbsp balsamic vinegar. The portobello is cooked when they have become nice and soft.

6

Spoon the salad on the plates, divide the portobello over this and give everyone a boiled egg. Serve with the leftover pesto and enjoy!

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Details

Allergens

Nightshade, Chicken egg, Gluten

Diet

Vegetarian, Mediterranean, Sirtfood

Course

Dinner

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Your Meal Planners

Your Meal Planners

194 Recipes, 4 Meal Plans

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