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 |
AdvertisementAdvertise with NZME.
Directions
- 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.
- 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.
- 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.