- 2 tbsp olive oil, plus extra to serve
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 red onions, finely chopped
- 250g okra, each sliced into 4 pieces
Originally from Africa, okra is now widely used in cuisines such as Caribbean, Creole, Cajun and…
- 2 garlic cloves, crushed
- 1 tsp ground allspice
- 500g passata
- 300g couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- 1 lemon, juiced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 200g feta or natural yogurt
A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…
- small pack parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Heat the oil in a large saucepan, add the onion and cook over a medium-high heat for 10 mins, adding a splash of water if the onions stick. Add the okra, garlic and allspice, toss to coat the okra in spices, then add the passata. Pour in 100ml of water, cover and simmer for 40 mins or until the okra is tender.
Pour 350ml boiling water over the couscous, cover and leave to stand for 10 mins, then season and stir with a fork to break up any clumps.
Stir the lemon juice into the okra, then serve on top of the couscous with feta and parsley scattered over, or yogurt spooned on top.