Photo: Natalie Boog
- 2 cups Israeli couscous or regular couscous
- 21/2 cups water
- 60ml olive oil
- 1 large onion, chopped
- 2 cloves garlic, finely sliced
- Sea salt
- Freshly ground white pepper
- 1 red capsicum, diced
- 1 tbsp fennel seeds
- 1 tbsp cumin seeds
- 100g spinach leaves, picked and shredded
- 2 handfuls parsley leaves, chopped
- 1 handful coriander leaves, chopped
Place Israeli couscous and water in a saucepan and simmer until grain is soft and water has been absorbed, about 8 minutes. If using regular couscous, cook as per instructions and reserve.
Heat olive oil in a wok over high heat. Add onion and garlic and season with salt and pepper. Fry until onions start to colour. Add capsicum, fennel and cumin seeds, cook a further 2 minutes. Add couscous and stir to combine.
Stir through spinach and cook for 2 minutes until spinach has wilted. Remove from heat, stir through parsley and coriander and serve with meat, poultry or seafood. Serve with harissa and/or labna on the side.
- Cuisine - Israeli
- Course - Side Dish