Informations supplémentaires
25 min.
|
805 kcal
|
easy
|
|
Printable version
1. Cook the couscous
Bring a pot of water to a boil. Cook the couscous 5-7 minutes until tender. Trim the ends of the green beans and cut in 2. Add to the pot of water with the edamame 1-2 minutes before the couscous is done cooking. Drain and rinse under cold water to cool.
2. Setup
Thinly slice the cucumber. Cut the mango into cubes. Zest the lime.
3. Make the sauce
Mix the guacamole with the sour cream, herbs, lime zest, juice of half a lime and 1/4 2P | 1/3 3P cup of oil** in a food processor. Pulse and add oil as needed to achieve the desired consistency. Add salt and pepper to taste.
4. Toast the almonds
Heat a skillet over medium high heat. Roast the almonds 3-4 minutes until browned. Remove from the skillet.
5. Plate your dish
Mix the couscous with all the ingredients and the sauce. Top with the fried onions. Bon appétit!
180gCouscous pearled
120gEdamame
1unitMango(s)
120gGreen Beans
1unitLebanese Cucumber(s)
1unitFresh Mint and Parsley
43mlSour Cream
57gGuacamole
1unitLime
30gSlivered Almonds
20gFried Onions
What you need
pot, strainer, bowl
805 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
124g
41%
fat
27g
42%
cholesterol
0mg
fiber
24g
96%
protein
25g
saturated
3g
15%
sodium
332mg
14%
sugar
33g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg