Tomato and Okra Couscous

Charmaine Lu -
  • 2 tbsp olive oil
  • 2 chopped red onions
  • 2 crushed garlic cloves
  • 250g okra, each finger quartered
  • 1 tsp ground allspice
  • 500g quality passata
  • 300g plain couscous
  • 1 lemon, juice only
  • 200g feta
  • Chopped parsley
  • Cook the onion in the oil for 10 mins until softened, then tip in the okra, garlic and allspice and toss well to coat. Add the passata and 100ml of water, then simmer - covered - for about 40 mins or until the okra is tender.
  • Pour 350ml boiling water or hot veg stock over the couscous and cover. Leave to absorb for 10 mins, then season well and fluff with a fork. Add the lemon juice to the okra mixture, then serve on top of the couscous. Scatter with feta and parsley, and enjoy.
1 hr
4 serving