Duck breast with warm taboulé

Name: Duck breast with warm taboulé
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 250 g Carrots; 3 Spring onions; 1 red and green peppers; 100 g frozen raspberries; 1 large bunch Parsley; 250 ml Vegetable broth; 5 TABLESPOONS Oil; 7-10 Tbsp Salt; 250 g Couscous; 1 Lime; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Cumin; 7-10 Tbsp Lime corners

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

250 g Carrots
3 Spring onions
1 red and green peppers
100 g frozen raspberries
1 large bunch Parsley
250 ml Vegetable broth
5 TABLESPOONS Oil
7-10 Tbsp Salt
250 g Couscous
1 Lime
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Cumin
7-10 Tbsp Lime corners

Directions

1
Peel and coarsely grate the carrots. Clean and wash spring onions and cut into rings. Wash, clean and cut the peppers into rings. Defrost raspberries at room temperature. Wash parsley, shake dry, cut leaves from the stems and chop finely.
2
In the meantime, bring the vegetable stock to the boil with 1 tbsp. oil, remove from the heat and stir in the couscous. Leave to swell for about 8 minutes in a closed pot. Loosen up with a fork. Halve lime, squeeze juice.
3
Mix lime juice, salt, pepper and cumin, fold in 4 tbsp. oil. Mix carrots, spring onions, pepperoni, parsley and couscous, fold in marinade. Fold in raspberries. Serve and garnish with lime wedges.