John Myers
Contents
show
Ratatouille with Spinach Cous Cous
The perfect ratatouille with spinach cous cous recipe with a picture and simple step-by-step instructions.
Couscous
- 2 cups Fast cooking cous cous
- 1 Cup Spinach finished with onions and garlic
- Salt
- Butter or olive oil
Ratatouille
- 1 Carrot
- 1 Onion
- 2 Larger florets cauliflower
- 0,5 Aubergine
- 1 Red pepper
- 1 pole Leek
- 4 Toes Garlic
- Horseradish fresh
- Salt pepper
- Butter or olive oil
Dip – not vegan
- 100 g Sour cream
- 7 leaves Fresh wild garlic – it is finally growing again
- Salt pepper
Vegan dip
- 100 g Soy quark or similar
- 7 leaves Wild garlic
- Salt pepper
- Bring the cous cous to the boil briefly and let it soak in hot water, season with a little salt and mix in a piece of butter or a little olive oil. Stir in the spinach and let it warm up.
- For the ratatouille, cut the vegetables into bite-sized cubes. Finely chop the onion and garlic.
- Sauté the onion and garlic in a little fat, add the cauliflower and fry briefly, add the carrots, season well with pepper and salt, mix in the leek and aubergine 2 minutes later and stew until firm to the bite. Finally, sprinkle the vegetables with freshly grated horseradish.
- Mix a quick dip from the sour cream and the chopped wild garlic, season with salt and pepper.
- Place the vegetables and cous cous on the preheated plates, serve with the dip. Finished!
- If there is anything left over, just mix everything together, it tastes great cold as a salad!
Facebook Comments