Couscous pan with dates, feta cheese, carrots and spinach

Name: Couscous pan with dates, feta cheese, carrots and spinach
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 pack (225 g) Frozen leaf spinach; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 250 g Couscous (pre-cooked durum wheat semolina); 25 g Butter; 300 g Carrots; 2 Onions; 2 Garlic cloves; 1 package (200 g) Sheep's cheese (natural); 4 Stem(s) Parsley; 150 g fresh dates; 7-10 Tbsp Pepper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1/2 pack (225 g) Frozen leaf spinach
3 TABLESPOONS Oil
7-10 Tbsp Salt
250 g Couscous (pre-cooked durum wheat semolina)
25 g Butter
300 g Carrots
2 Onions
2 Garlic cloves
1 package (200 g) Sheep's cheese (natural)
4 Stem(s) Parsley
150 g fresh dates
7-10 Tbsp Pepper

Directions

1
Bring 100 ml water and spinach to the boil briefly in a saucepan over medium heat, stirring several times. Then let it simmer for about 8 minutes. Pour into a sieve and drain well.
2
Heat 1 tbsp. oil, 250 ml water and 1 tsp. salt in a saucepan. Remove from heat, stir in the couscous and let it swell for about 2 minutes. Add butter in flakes, simmer for 2-3 minutes at low heat, loosening the couscous grains with a fork.
3
Peel, wash and slice the carrots. Peel and chop onions and garlic. Heat 2 tablespoons of oil in a large frying pan, fry the onion and garlic until translucent, add the carrots and fry covered for 5-6 minutes.
4
Break the cheese into pieces. Wash parsley, shake dry and cut into fine strips, except for 1 leaf for garnishing. Cut dates in half and stone them. Mix couscous, spinach, dates, parsley and cheese into the carrots.
5
Heat briefly while turning. Season to taste with salt and pepper. Garnish with parsley.