Stir-fried couscous

Name: Stir-fried couscous
Cook time: 30 min
Yield: 4-6
Cuisine: Israeli
Ingredients: 2 cups Israeli couscous or regular couscous; 2 1/2 cups water; 60ml olive oil; 1 large onion, chopped; 2 cloves garlic, finely sliced; Sea salt; Freshly ground white pepper; 1 red capsicum, diced; 1 tbsp fennel seeds; 1 tbsp cumin seeds; 100g spinach leaves, picked and shredded; 2 handfuls parsley leaves, chopped; 1 handful coriander leaves, chopped

Jane and Jeremy Strode

October 18, 2011

Colourful: Stir-fried couscous.Natalie Boog

Time:< 30 minsServes:4-6

This is a lovely fresh way of using couscous as a side dish. We prefer Israeli couscous here for its texture.

Ingredients

2 cups Israeli couscous or regular couscous
2 1/2 cups water
60ml olive oil
1 large onion, chopped
2 cloves garlic, finely sliced
Sea salt
Freshly ground white pepper
1 red capsicum, diced
1 tbsp fennel seeds
1 tbsp cumin seeds
100g spinach leaves, picked and shredded
2 handfuls parsley leaves, chopped
1 handful coriander leaves, chopped

Method

Place Israeli couscous and water in a saucepan and simmer until grain is soft and water has been absorbed, about 8 minutes. If using regular couscous, cook as per instructions and reserve.
Heat olive oil in a wok over high heat. Add onion and garlic and season with salt and pepper. Fry until onions start to colour. Add capsicum, fennel and cumin seeds, cook a further 2 minutes. Add couscous and stir to combine.
Stir through spinach and cook for 2 minutes until spinach has wilted. Remove from heat, stir through parsley and coriander and serve with meat, poultry or seafood. Serve with harissa and/or labna on the side.