Name: Lemon and spinach couscous
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 cup wholemeal couscous; 2 Tbsp olive oil; 4 spring onions; 1 clove of garlic; ½ tsp chilli flakes ( optional); 100g baby spinach; ½ tsp paprika; ½ tsp ground cumin; Pinch of cinnamon; Grated zest and juice of ½ lemon; 2 Tbsp lightly toasted almond flakes; Mint or parsley leaves to serve

Lemon and spinach couscous

7 Jul 2021

by Wholeness

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

This zingy lemon and spinach couscous is ideal for summer picnics, trips, BBQ parties and so on. It’s vegan but goes well with Moroccan-style grilled lamb, chicken or fish. You can use normal couscous too.

Ingredients

1 cup wholemeal couscous
2 Tbsp olive oil
4 spring onions
1 clove of garlic
½ tsp chilli flakes ( optional)
100g baby spinach
½ tsp paprika
½ tsp ground cumin
Pinch of cinnamon
Grated zest and juice of ½ lemon
2 Tbsp lightly toasted almond flakes
Mint or parsley leaves to serve

Instructions

Put the couscous into a glass bowl. Pour in 1.5 cupful of boiling water over the couscous then add half of the olive oil. Put a plate over it and rest for 10 minutes.
Meanwhile, finely slice the spring onion and garlic. Zest the lemon and dry-toast the almond flakes.
Heat the remaining oil in a frying pan and gently stir-fry the garlic, spring onion and chilli flakes for about 30 seconds. Don’t burn them! Add the spinach and spices and the lemon juice. Stir, then put a lid on and sauté for 5 minutes until the spinach has wilted.
When the couscous has absorbed all the liquid, loosen the grains with a fork and transfer it into a large serving dish. Fold in the spinach mixture and the lemon zest. Season with salt and pepper.
Serve with the toasted almond flakes and fresh herbs scattered on top.