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Spinach Couscous

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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.


  • 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


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