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    You are in: Home / Recipes / Nearly Nicoise Couscous Recipe
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    Nearly Nicoise Couscous

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    Kiwi Kathy's Note:

    From Alison Holst Cookbook. Very tasty. Good served warm or at room temperature, rather than cold, straight from the fridge.

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    Ingredients:

    Serves: 4

    Yield:

    Units: US | Metric

    Directions:

    1. 1
      Cover eggs with hot water and bring to boil and simme for 10 minutes. Cool immediately in cold water, shelling them when cool enough to handle.
    2. 2
      Put the couscous into a large bowl with the pesto and stock powder, pour over the boiling water, cover and leave to stand for at least 6 minutes.
    3. 3
      Slice the beans diagonally into 3 cm lengths and cook in a little water for 2 - 3 minutes. Drain.
    4. 4
      Cut the tomatoes into 1 cm cubes.
    5. 5
      Shake the dressing ingredients, garlic, salt, pesto, lemon juice and olive oil, together in a screw top jar.
    6. 6
      Just before serving, fork through the couscous to fluff it up, then fold in most of the beans, tomatoes and chopped herbs.
    7. 7
      Transfer to a serving dish and top with quartered hard boiled eggs, remaining beans, tomatoes and herbs and olives.
    8. 8
      Dizzzle with the dressing and serve with lemon wedges if desired.

    Ratings & Reviews:

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    Nutritional Facts for Nearly Nicoise Couscous

    Serving Size: 1 (307 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 357.3
     
    Calories from Fat 149
    41%
    Total Fat 16.5 g
    25%
    Saturated Fat 3.2 g
    16%
    Cholesterol 186.0 mg
    62%
    Sodium 310.7 mg
    12%
    Total Carbohydrate 39.2 g
    13%
    Dietary Fiber 3.8 g
    15%
    Sugars 2.8 g
    11%
    Protein 12.9 g
    25%

    The following items or measurements are not included:

    vegetable stock powder

    beans

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