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Okra with tomato sauce & couscous

A bowl filled with okra with tomato sauce & couscous

Okra with tomato sauce & couscous

Name: Okra with tomato sauce & couscous
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 2 tbsp olive oil plus extra to serve; 2 red onions finely chopped; 250g okra each sliced into 4 pieces; 2 garlic cloves crushed; 1 tsp ground allspice; 500g passata; 300g couscous; 1 lemon juiced; 200g feta or natural yogurt; small pack parsley chopped

Miriam Nice

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Serves 4

Easy

Prep: 15 mins

Cook: 55 mins

A star rating of 3.4 out of 5.8 ratingsRate

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Try this easy vegetarian dish that makes the most of storecupboard tomatoes by adding the unctuous texture of okra. Serve with couscous, feta or yogurt

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil

plus extra to serve
2 red onions

finely chopped
250g okra

each sliced into 4 pieces
2 garlic cloves

crushed
1 tsp ground allspice
500g passata
300g couscous
1 lemon

juiced
200g feta

or natural yogurt
small pack parsley

chopped

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Nutrition: Per serving

kcal550
fat18g
saturates8g
carbs70g
sugars13g
fibre9g
protein22g
salt1g

Method

step 1

Heat the oil in a large saucepan, add the onion and cook over a medium-high heat for 10 mins, adding a splash of water if the onions stick. Add the okra, garlic and allspice, toss to coat the okra in spices, then add the passata. Pour in 100ml of water, cover and simmer for 40 mins or until the okra is tender.
step 2

Pour 350ml boiling water over the couscous, cover and leave to stand for 10 mins, then season and stir with a fork to break up any clumps.
step 3

Stir the lemon juice into the okra, then serve on top of the couscous with feta and parsley scattered over, or yogurt spooned on top.

Recipe from Good Food magazine, August 2017

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A star rating of 3.4 out of 5.8 ratings

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