Recipe: Lemon and spinach couscous

I was going to do a couscous dish with tomatoes, cucumber and peppers, which I have cooked many times before. Then I remembered I had some spinach slowly wilting in the fridge. A quick zip through the internet to inspire combinations and I came up with this to accompany the Recipe: Oven roasted chicken with sumac, pomegranate molasses, chilli & sesame seeds.

Serves 4

Ingredients

• 300g Easy cook couscous
• 600ml boiling water
• S&P
• 1 tbsp. olive oil
• 1 small onion – finely chopped
• 2 cloves of garlic – finely chopped
• 5 baby peppers of a whole bell pepper – cut into chunks – any colour
• 150g spinach – washed and chopped
• 1 lemon – zest and juice

 

 

In a fairly large dish pour in the couscous with the S&P and then the water and let the couscous soak it in – fluff with a fork.

Heat the oil in a frying pan or wok and add the onion, garlic and peppers and fry until the onion becomes translucent, the peppers still crispy. Add the spinach, lemon juice and zest. Cover and let the spinach wilt and then fold into the couscous.

Cooked 22nd September 2018Recipe: Oven roasted chicken with sumac, pomegranate molasses, chilli & sesame seeds.