Spinach Pesto

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Ingredients

4 servings

120 g
4
400 g
2
50 g
100 g Couscous (whole wheat)
Bell peppers
Canned lentils
Tomatoes
Walnuts
Feta 120 ml
1 tea sp
3 tea sp
1
2 cloves Bouillon (vegetable)
Basil
Cajun spice mix
Onion
Garlic

Prep

5 min

1. Dice onion and mince garlic
2. Cut tomatoes into cubes
3. Halve the bell peppers and remove the seeds
4. Chop walnuts
5. Cut feta in 1 cm cubes
6. Preheat oven to 200°C

Cook

35 min

Sauté onion, garlic, basil and cajun spice mix

medium/high heat ~3 min

Add lentils, tomatoes and couscous

drain lentils before adding, medium/high heat ~3 min

Add bouillon

mix well ~3 min

Add walnuts

mix well ~1 min

Put bell pepper halves on a baking sheet and fill with couscous mix, crumble feta on top

~20 min at 200°C