Couscous
Brochettes d'agneau grillées, couscous aux tomates et tomates Hommos aux tomates
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80g of cooked Panzani Couscous
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20g of Panzani Napoletana sauce
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2 round slices of fresh tomatoes
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Olive Oil
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Orange Blossom water
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Salt
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Pepper
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80g of hommos
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200g
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1. In a pot, boil water, then add drizzle olive oil, orange blossom water, salt, pepper, and
bay leaves
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2. Once the water boils, transfer to a bowl, rub the couscous with olive oil and add it to
water. Cover the bowl with cling film and keep for 8 minutes until the couscous is
cooked (for each cup of dry couscous, use 2 cups of water)
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3. Drain the Couscous
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4. Mix the Couscous with Panzani Napoletana sauce
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5. Mix Hommos with 1 teaspoon of Panzani Napoletana sauce
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6. Meanwhile, grill the lamb skewers on a BBQ or on a griddle pan and half piece of onion
for garnish
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7. On the serving plate, place the 2 lamb skewers
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8. Add on 2 tomato round slices and tomato Couscous and garnish with fresh thyme
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9. Add a half piece of grilled onion
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10. Place in a small ramekin tomato Hommos and garnish with parsley leaf
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11. Drizzle pomegranate molasses on one side of the plate
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