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  • Rainbow couscous

Recept time 60 min.
Recept time 4
Recept time Oven
Recept time Saucepan

A colourful dish packed with taste. The couscous combines perfectly with the sweet taste of mini carrots and mini beetroot.

Ingredients

  • 400 g EAT ME mini coloured carrots
  • 200 g EAT ME mini beetroot
  • 1 EAT ME pomegranate
  • 1 EAT ME lime
  • 300 g yellow couscous
  • 1 punnet Shiso purple cress
  • 2 tbsp. olive oil
  • 3 tbsp crème fraiche
  • 3 tbsp. cream
  • 2 tbsp. honey
  • salt & pepper

Let's get to work

Preparation
  1. Preheat the oven to 180 °C.
  2. Place the mini carrots on a baking tray, drizzle with olive oil and bake in the oven for about 10 minutes.
  3. Prepare the couscous according to the instructions on the packet.
  4. Boil the mini beetroot for about 8 to 10 minutes.
  5. Cut the top off the pomegranate. Cut gently along the ridges from the top to the bottom. Open the fruit. Then remove the seeds from the fruit.
  6. Squeeze the lime and put the lime juice, crème fraîche, honey and cream in a saucepan and bring to the boil. Season to taste with salt and pepper. Beat the sauce with a stick blender until the sauce is foamy.
  7. Slice the mini carrots in half. Divide the couscous equally over four plates and place the mini carrots on top. Also place the mini beetroot and pomegranate seeds on top.
  8. Decorate the plates with the cress and sprinkle the sauce on the couscous.
Enjoy

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Venison steak with pomegranate sauce
Sparkling Love
Sparkling Love
Granaatappel-avocado salade
Pomegranate-avocado salad
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