RECIPE tomato and spinach couscous

Serves 2 as a side dish

3tbsp couscous

Olive oil

1 onion, finely chopped

1 clove of garlic, finely chopped

1 red chilli, chopped

1tbsp tomato paste

250g spinach, washed and roughly chopped

2 sprigs fresh oregano, leaves removed and roughly chopped (or 1tsp dried oregano)

1 Put the couscous in a medium-sized bowl, and pour in enough boiling water to just cover the grains. Leave to stand for about 10 minutes, or until all the water has absorbed and the couscous is soft.

2 Heat some olive oil in a heavy bottomed saucepan. When hot, add the onion, then cook until soft and a little browned.

3 Add the garlic and chilli, and cook, stirring, for a minute or so. Add the tomato paste and a little water to break it up a bit.

4 Stir in the spinach and oregano, and when the spinach has wilted a little, add the soaked couscous.

5 Mix all the ingredients thoroughly over a low heat for another minute or so, check for seasoning, and serve.

(Tomato couscous, pictured left)

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