with dates and almonds



300 g of GALLO couscous

40 g of almonds

A handful of fresh spinach

1 spring onion

2 small carrots

1 tablespoon of butter

12 dates, without pits



Step 1

Cook the couscous in a pot with twice its volume of boiling water and a little salt. Cover and let it rest for 10 minutes. Uncover and add a tablespoon of butter and cover again so it melts.

Step 2

Peel and finely dice the carrots and spring onions.

Step 3

Chop the dates and almonds and mix together in small pieces.

Step 4

Uncover the couscous and mix with a fork. Add the carrots, onion, almonds and dates. Finally, chop the spinach leaves and add them to the couscous.

Step 5

Serve warm or at room temperature.

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