Couscous with Almond Spinach
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 250 g couscous
- Iodized salt
- 200 g potato (s)
- 200 g carrot (s)
- 250 g kohlrabi
- 1 large leek stick (s)
- 3 clove (s) garlic
- 500 g spinach, fresh or 300 frozen
- 1 bunch basil
- 1 tablespoon oil
- 375 ml vegetable stock
- some soy sauce
- 3 tablespoon almond (s)
- Chili powder
Print Recipe
Pin Recipe Instructions
- Let the couscous soak in 250 ml of lukewarm water for 15 minutes. Put in a metal sieve, hang in a saucepan with boiling water, close the saucepan and steam the couscous for 25 minutes over low heat.
- Cut the potatoes, carrots and kohlrabi into pieces of the same size. Finely chop the white of the leek, cut the rest into fine rings. Finely chop the garlic. Wash and drain the spinach, cut into large leaves. Cut the basil into fine strips.
- Steam the white of the leek and garlic in oil until translucent, add the vegetable stock, bring to the boil. Add the potatoes, carrots and kohlrabi, cook over a low heat for 10 minutes. Add the spinach and the rest of the leek and cook for about 3 - 5 minutes until the spinach collapses. Stir in the soy sauce, almonds and basil, season with salt and chilli to taste.
- Serve the couscous with the vegetables.
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