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Stir-fried couscous

Jeremy & Jane Strode
Jeremy & Jane Strode

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

Stir-fried cous cous.
Colourful: Stir-fried couscous. Photo: Natalie Boog

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.

Cuisine:
Israeli
Course:
Side Dish
Occasion:
Dinner Party

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