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Oven-baked couscous with spinach and feta
20 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 509
  • Fat about 20g
  • Carbohydrates about 60g
  • Protein about 19g
This is needed
This is needed for 4 people
Couscous
  • 1 shallot
  • 1 garlic cloves
  • 400 g sweet potatoes
  • 150 g leaf spinach
  • 200 g couscous
  • salt and pepper to taste
  • 2 tbsp olive oil
  • 8 dl vegetable bouillon
To bake
  • 200 g feta
To serve
  • 3 tbsp lemon juice
  • 0.5 bunch parsley
Couscous
  • 1 shallot
  • 1 garlic cloves
  • 400 g sweet potatoes
  • salt and pepper to taste
  • 150 g leaf spinach
  • 2 tbsp olive oil
  • 200 g couscous
Tools
  • Apron, baking paper, Baking tray, Measuring cup, Oven mitts, Pan, Paring knife, Peeler, Tablespoon, Timer, small bowl, Cutting board, Kitchen scales
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And that's how it's done
And that's how it's done
Couscous
Peel and finely chop the shallot and garlic. Peel the sweet potatoes, cut in half lengthwise and then cut into slices approx. 3 mm thick. Spread the sweet potatoes, spinach and couscous on a baking tray lined with baking paper, season. Drizzle with oil, mix.
Heat the stock in a pan, pour the stock over the vegetables and couscous.
To bake
Approx. 15 mins. in the centre of an oven preheated to 180°C. Remove, crumble the feta and scatter on top, bake for a further 10 mins., remove from the oven.
To serve
Tear off the parsley leaves, scatter on top of the couscous and drizzle with the lemon juice.
Couscous
Peel and finely chop the shallot and garlic. Peel the sweet potatoes, cut in half lengthwise and then cut into slices approx. 3 mm thick. Spread the sweet potatoes, spinach and couscous on a baking tray lined with baking paper, season. Drizzle with oil, mix.

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