Couscous is so easy to prepare and goes very well with stews, tagines and fish. Preparing it with a little stock and lemon juice gives it a subtle flavour.

(serves 8)

You’ll need:

1 cup couscous

1 cup boiling water

¼ tsp turmeric

1 tsp vegetable stock

2 T lemon juice

1 cup baby spinach or soft spinach, cut into thin strips

8 baby tomatoes, halved

OPTIONAL: ¼ cup almond nibbles

Place the couscous in a bowl and pour in the water, turmeric, stock and lemon juice. Mix well, cover with a lid and leave to stand for 5 minutes. Uncover the couscous and separate the pieces with a fork. Add the spinach and the tomatoes. Place in a serving dish and top with the almonds if you choose to use them.

Recipe and photograph: Lesley Scott

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