Ingredients:
1 butternut squash
100 g spinach
water
couscous (about 75 g
per person)
1 tin chickpeas
spices (cinnamon,
mint, smoked paprika, black pepper, etc)
Instructions:
1. Roast the squash
for about 40 minutes at 190 C. Slice it in half and roast for another 10-15
minutes.
2. Defrost or wilt the
spinach. Boil the water and pour it over the spinach and couscous (the water
should just cover the couscous.
3. After a few
minutes, add the chickpeas. Peel and chop the squash and add it.
4. Season to taste and
serve.
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