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Spinach and pine nut couscous
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1 vegetable stock cube
1 tsp rose harissa paste
150g essential Waitrose Couscous
1 tbsp olive oil
25g pine nuts
1 bunch salad onions, sliced
150g essential Waitrose Spinach
1. Mix the stock cube and harissa with 200ml boiling water and pour over the couscous, cover and leave for 5 minutes before fluffing up with a fork.
2. Meanwhile, heat the oil in a frying pan and fry the nuts and salad onions for 1-2 minutes, add the spinach, cover and cook for 1-2minutes until wilted.
3. Stir the couscous into the spinach mixture and season.
Typical values per serving:
6.5g fibre 15.1g protein
This recipe was first published in May 2014.