Difficulty
Easy
140 g cous cous
120 g water
1 teaspoon of Bauer Meat Dadocrema
4 tablespoons extra virgin olive oil
60 g spinach
40 g walnuts
20 g grated cheese
140 g cooked chick peas
60 g feta
Add a teaspoon of DADOCREMA to the hot water and dissolve to form the stock, the pour over the cous cous. Cover with a lid and wait for 5 minutes.
Remove the cover from the cous cous, pour over two tablespoons of oil and fluff with a fork.
For the pesto: put the spinach, walnuts, grated cheese and two tablespoons of oil in a food processor.
Blend into a smooth, uniform mixture.
Transfer the cooked cous cous, the chick peas and the spinach pesto to a bowl. Stir delicately with a wooden spoon.
Finally, add the crumbled feta and serve with the coarsely chopped walnuts.
