• 75g couscous
  • 1 courgette
  • 80g baby spinach
  • 25g pine nuts
  • Several generous pinches of sumac
  • Juice half a lemon
  • Tablespoon olive oil
  • Vegetable stock


  • STEP 1
    Put the couscous in a bowl and pour stock over it. Cover and set aside.
  • STEP 2
    Toast the pine nuts in a small frying pan and set aside.
  • STEP 3
    Slice the courgette into pound-coin thick slices, and shallow fry in the olive oil, liberally sprinkling with sumac during the cooking process.
  • STEP 4
    Near the end of cooking, add the the spinach to the courgette pan and stir until wilted.
  • STEP 5
    Uncover the couscous and fluff up with a fork. Stir the vegetables and pine nuts in, then finish with lemon juice and salt and pepper to taste.

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