- 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.