Couscous Cake with Spinach

Finely chop the onion and place in a bowl with the couscous and about three teaspoons of vegetable stock powder. Boil 5 cups of water and pour over it. Stir and let soak for 10 minutes.

Roughly chop the spinach and sauté briefly with a little oil, salt and pepper and nutmeg. Cut the tomatoes into thin slices.

Roll out the puff pastry on a baking sheet. Brush with tomato paste, salt and pepper. Then distribute the couscous up to three tablespoons on top and press evenly, so that a firm, approx. 1.5 cm layer is created. Brush these with the wild garlic pesto.

Squeeze out the spinach and spread it over the prepared couscous. Pour the tomatoes on top and crumble the rest of the couscous on top. Bake in the oven at around 180-200 degrees for 25-30 minutes, then sprinkle the pine nuts over the top 5 minutes before the end of the baking time.

(You can also use another pesto. I made the wild garlic pesto myself: simply puree wild garlic with sunflower seeds and sunflower oil and a little salt until smooth)