SPINACH COUSCOUS
This couscous can be served warm or cold and is excellent with poached salmon. I often serve it as part of a buffet. This serves eight but as part of a buffet, 12-15 portions.
Provided by ginasp
Time 15m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Boil water, add couscous and set aside to soak for three minutes (or follow package directions). Add olive oil and season with salt, pepper and lemon zest. Set aside.
- Melt the butter, add finely chopped garlic, shallots or red onion and sweat until translucent. Do not let them brown because this will spoil the flavour of the dish.
- Defrost the spinach in the vegetable stock (cook off if too much liquid). Add crème fraîche and season with salt and pepper.
- Combine couscous and spinach. Check seasoning and add more salt and pepper to taste and a little lemon juice . Strew chopped coriander or flat leaved parsley over the top.
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