Pestonudeln mit Spinat

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Zutaten

4 Portionen

275 g
2
680 g
200 g Couscous (whole wheat)
Fenchel
Lupin beans (pre-cooked, in pot)
Spinach 400 ml
2 TL
2 TL
2 TL
2 TL
1
1
4 Zehen
10 g Bouillon (vegetable)
Senf
Kurkuma
Kreuzkümmel
Zimt
Zitrone (saft)
Rote Chilischoten
Knoblauch
Frische Petersilie

Tip

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

Vorbereitung

10 min

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

Kochen

10 min

Gemüsebrühe zubereiten

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

auf mittlerer/hoher Hitze ~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.