A great new version of a classic! This amazingly tasty version of couscous has been enhanced with tomato and spinach. We’ve teamed it up with onions, garlic, chestnut mushrooms and more spinach for an extra Vitamin A & iron boost.

Serve on its own (it’s a great lunchbox filler) or as part of a Meze plate.

1 tsp Magnificent Seed cold pressed rapeseed oil
1 onion, sliced
2 cloves garlic, minced
125g chestnut mushrooms
Dash of Worcestershire Sauce (optional)
1/2 bag of spinach
1/2 tsp sea salt
1/2 tsp black pepper
100ml vegetable stock

200g tricolour couscous
Boiling water

Brush a large pan with the oil and heat over a medium heat. Add the onion and sauté until soft and translucent. Add the garlic and sauté for another 2 minutes.

Add mushrooms and sauté for 5 minutes then add the Worcestershire Sauce if using.

Add the spinach, salt and pepper, and vegetable stock and stir to combine. Cover and cook until spinach is wilted (about 5 minutes).

While this is cooking make up your couscous. Place the couscous in a large bowl and cover with boiling water, stir well, cover and leave for 15 minutes. Fluff with a fork.

Combine couscous with spinach and mushroom mixture and gently stir through.