in Recipes

Couscous valley with spinach

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Ingredients for 4 servings:

  • 250 g couscous
  • 1 ½ tsp salt
  • ½ tsp white pepper
  • ½ tsp black pepper
  • 1 tsp stock powder
  • 250 g water, boiling
  • 500 g creamed spinach, frozen, thawed
  • 30 g breadcrumbs
  • n. B. Oil, neutral, e.g. rapeseed oil or sunflower oil

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Mix the couscous with the spices and add hot water, letting it swell for about 5 minutes. Combine the thawed creamed spinach and couscous in a bowl. Add the breadcrumbs (the amount of breadcrumbs can be adjusted). Form the mixture into balls and flatten them. Fry the couscous balls in a non-stick pan with neutral oil (e.g., rapeseed or sunflower oil) over medium heat for about 5 minutes. I often serve this with mushroom cream sauce and pasta.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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