Here is another wonderfully easy and delicious dish, with bursts of sweet, crunchy, and savory. It would taste wonderful alongside seasoned sausages, chicken with a creamy sauce, or crispy baked fish — which is how we had it tonight, together with broccoli.
200g (7 oz.) fresh spinach
2 Tbsp. golden raisins (sultanas)
1/2 Tbsp. canola oil
2 Tbsp. pine nuts (pine kernels)
1/2 chicken stock cube
200g (7 oz.) couscous
1 Tbsp. olive oil
1 Tbsp. lemon juice
Wash the spinach and place it immediately in a large pot over high heat. Remove from heat when the spinach is just wilted. (The water from washing it is all you need to wilt the leaves.)
Separately, heat 1 1/2 cups water and stir in the golden raisins. Stir and leave for a few minutes.
Heat the canola oil in a pan and stir-fry the pine nuts for 30 seconds to 1 minute, or until golden. Remove the pine nuts with a slotted spoon, then set aside.
Boil 1 cup of water and drop the bouillon cube in to dissolve. Place the couscous, raisins, and pine nuts in a bowl, stir in the stock, and add the olive oil and lemon juice. Stir well and cover, then leave for 10 to 15 minutes or until all the liquid is absorbed.
While you are waiting, finely chop the wilted spinach. When the couscous is done, mix in the spinach and add salt and pepper, if you feel it needs it. Serve right away.