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Member recipe

Spinach Couscous

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Cooking time

Prep: 10 minutes Cook: 5 minutes

Skill level

Easy

Servings

Serves 8

This couscous can be served warm or cold and is excellent with poached salmon. I often serve it as part of a buffet. This serves eight but as part of a buffet, 12-15 portions.

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Ingredients

  • 500 g couscous and 500 ml water
  • 4 T olive oil
  • Zest of 2 organic lemons
  • Salt to taste
  • 4 shallots (or a red onion)
  • 2 garlic clove
  • 2 T butter
  • 250 ml vegetable stock
  • 500 g frozen leaf spinach
  • 4 T crème fraîche
  • 2 T chopped fresh coriander
  • Pepper to taste
  • 1-2 T lemon juice to taste

Method

  1. Boil water, add couscous and set aside to soak for three minutes (or follow package directions). Add olive oil and season with salt, pepper and lemon zest. Set aside.

  2. Melt the butter, add finely chopped garlic, shallots or red onion and sweat until translucent. Do not let them brown because this will spoil the flavour of the dish.

  3. Defrost the spinach in the vegetable stock (cook off if too much liquid). Add crème fraîche and season with salt and pepper.

  4. Combine couscous and spinach. Check seasoning and add more salt and pepper to taste and a little lemon juice . Strew chopped coriander or flat leaved parsley over the top.

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