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Lemon and spinach couscous

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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: North African
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup wholemeal couscous
  • 2 Tbsp olive oil
  • 4 spring onions
  • 1 clove of garlic
  • ½ tsp chilli flakes optional
  • 100 g 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

Method
 

  1. 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.
  2. Meanwhile, finely slice the spring onion and garlic. Zest the lemon and dry-toast the almond flakes.
  3. 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.
  4. 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.
  5. Serve with the toasted almond flakes and fresh herbs scattered on top.