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Stir-fried couscous

Jane and Jeremy Strode

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Colourful: Stir-fried couscous.
Colourful: Stir-fried couscous.Natalie Boog

This is a lovely fresh way of using couscous as a side dish. We prefer Israeli couscous here for its texture.

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Ingredients

  • 2 cups Israeli couscous or regular couscous

  • 2 1/2 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

Method

  1. 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.

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