Vegetable couscous with dates and feta

Name: Vegetable couscous with dates and feta
Yield: 1
Ingredients: 2 Onions; 2 Garlic cloves; 2 TABLESPOONS Oil; 225 g Frozen leaf spinach; 2 Carrots; 1 TEASPOON Vegetable broth (instant); 250 g Couscous (pre-cooked durum wheat semolina); 150 g Feta cheese; 1/2 bunch flat leaf parsley; 150 g fresh dates; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

2 Onions
2 Garlic cloves
2 TABLESPOONS Oil
225 g Frozen leaf spinach
2 Carrots
1 TEASPOON Vegetable broth (instant)
250 g Couscous (pre-cooked durum wheat semolina)
150 g Feta cheese
1/2 bunch flat leaf parsley
150 g fresh dates
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
##Peel and finely dice onions and garlic. Heat oil in a large pan. Fry onions and garlic in it until transparent. Add frozen spinach and 100 ml water, bring to the boil and cook for 8-10 minutes.
2
Stir from time to time.
3
##Carrots## peel, wash and cut diagonally into thin slices. Add carrots to the spinach for the last 5 minutes and cook.
4
Pour 1/4 l water with broth into the pan. Stir in couscous and let it swell for about 2 minutes.
5
Crumble feta cheese into large pieces. Wash parsley, shake dry and cut into fine strips. Halve and stone dates.
6
Fold in dates, cheese and parsley and heat for 2-3 minutes. Season to taste with salt and pepper.