Couscous
Taboulé à la coriandre fraîche
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850g of Panzani Couscous
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2 bunches fresh coriander
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1 teaspoon salt
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1 preserved lemon
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1 teaspoon of turmeric
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Sunflower oil
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10 Green olives, pitted
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170g cooked or canned chickpeas
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1. Prepare the Couscous: put the water on to boil (1 unit of salted water per unit of grains).
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2. Mix the grains up with the sunflower oil.
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3. Pour boiling water onto the grains.
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4. Allow to rise.
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5. Add melted butter, and divide the grains in half.
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6. Wash and chop the bunch of cilantro, peel and finely dice the tomatoes and preserved lemon. Chop up the green olives.
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7. Pour the lot into a bowl with the couscous in it. Add the turmeric, salt, chickpeas, olive oil, lemon juice, and mix together well.
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8. Let stand for 30 minutes in the fridge before serving.
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