Spinach Pesto

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Ingredients

4 servings

275 g
2
680 g
200 g Couscous (whole wheat)
Fennel
Lupin beans (pre-cooked, in pot)
Spinach 400 ml
2 tea sp
2 tea sp
2 tea sp
2 tea sp
1
1
4 cloves
10 g Bouillon (vegetable)
Mustard
Turmeric
Cumin
Cinnamon
Lemon (juice)
Red chilli pepper
Garlic
Fresh parsley

Tip

In the Netherlands you can find lupin beans at Ekoplaza, Odin and the larger AH and Jumbo supermarkets.

Prep

10 min

1. Cut away the fennel stalks and the root and cut like an onion into thin strips
2. Chop parsley finely
3. Chop chili finely

Cook

10 min

Make bouillon

Cook the lupin bean with the garlic, mustard, turmeric, cumin and cinnamon

medium/high heat ~3 min

Cook fennel in water and 2 tea sp lemon juice

boil water before adding fennel ~5 min

Cook couscous in bouillon

follow instructions of the couscous ~5 min

Serve couscous with fresh spinach, lupin beans, fennel and parsley. Add to taste: chilli pepper and more lemon juice.