Mini chef
Utensils
Apron
baking paper
Baking tray
Measuring cup
Oven mitts
Pan
Paring knife
Peeler
Tablespoon
Timer
small bowl
Cutting board
Kitchen scales
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Couscous
Peel and finely chop the shallot and garlic. Peel the sweet potatoes, cut in half lengthwise and then cut into slices approx. 3 mm thick. Spread the sweet potatoes, spinach and couscous on a baking tray lined with baking paper, season. Drizzle with oil, mix.
Heat the stock in a pan, pour the stock over the vegetables and couscous.
To bake
Approx. 15 mins. in the centre of an oven preheated to 180°C. Remove, crumble the feta and scatter on top, bake for a further 10 mins., remove from the oven.
To serve
Tear off the parsley leaves, scatter on top of the couscous and drizzle with the lemon juice.
Couscous
Peel and finely chop the shallot and garlic. Peel the sweet potatoes, cut in half lengthwise and then cut into slices approx. 3 mm thick. Spread the sweet potatoes, spinach and couscous on a baking tray lined with baking paper, season. Drizzle with oil, mix.
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