Spinach and israeli couscous salad

Doug Sherring

Israeli couscous is one of our favourite ingredients. It is versatile and takes on whatever flavour you cook it with. We always have a packet in our pantry and love adding different flavours to it. This time, we have stirred through some of our favourite winter veges but feel free to mix it up. We love roasting beetroot and stirring this through with some walnuts or adding some beautiful slow-roasted tomatoes with balsamic and pan-fried haloumi.

Ingredients

1 Tbsp	Olive oil
½	Onions, finely diced
2 cloves	Garlic, minced
1 tsp	Cumin
1 ½ cups	Israeli couscous (Main)
2 cups	Vegetable stock
½	Red onions, thinly sliced
¼ cup	Chopped parsley
100 g	Feta, crumbed
1 bag	Baby spinach
½ cup	Pine nuts, toatsed

Directions

1. Heat the oil in a large frying pan with a lid. Add the onion and garlic and cook until softened. Add the cumin and couscous and cook until the couscous is lightly browned.
2. Add the stock. Bring the mixture to the boil then reduce the heat to a gentle simmer. Cover the pan with a lid and cook for 8 minutes until the stock has been absorbed and the couscous is tender. Set the couscous aside to cool.
3. Mix together the couscous with the red onion, parsley, feta, spinach and pine nuts.You can add your choice of roasted vegetables to this mix if you wish, including pumpkin, roasted tomatoes or eggplant.

Try more of Karena and Kasey's recipes for winter vegetables

• Parsnip and leek soup
• Cauliflower steaks with garlic cream sauce and anchovy crumb