Spinach with Cous Cous, Pine Nuts & Sultanas

On the table in 15 minutes, this is a perfect supper dish for nights when you don’t have the time or energy.

On the table in 15 minutes, this is a perfect supper dish for nights when you don’t have the time or energy to stand over the stove but don’t want to compromise on freshness or flavour. You can replace the spinach with chard or sorrel, or even with young leaves from spring cabbage, spring greens or kale.

Ingredients (serves 2)

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30g (1oz) pine nuts

150g (5½oz) cous cous (dry weight)

½ tbsp vegetable stock powder

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1½ tbsp olive oil

1 large clove garlic, peeled and crushed

250g (9oz) spinach, roughly shredded if the leaves are large

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1 tbsp red wine vinegar

40g (1½oz) sultanas

Freshly ground black pepper

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Method

1. Toast the pine nuts in a dry frying pan over a moderate heat until they are gently golden, then remove them from the pan.

2. Put the cous cous into a bowl. Dissolve the stock powder in 375ml (13fl oz) of boiling water, and pour this over the cous cous. Stir it with a fork, cover the bowl with a plate and leave it to absorb the water for five minutes.

3. Meanwhile, heat the olive oil in the frying pan and sauté the garlic gently for two minutes. Add the spinach and continue cooking, stirring constantly, until the leaves have just wilted. Add the vinegar and the sultanas, cook for another 30 seconds, then take the pan off the heat.

4. Fluff up the cous cous with a fork, stir in the spinach mixture and the pine nuts, and season to taste with black pepper.

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Steve Ott

Steve Ott is editor of Kitchen Garden magazine and started his career as a professional grower, producing everything from cut flowers to vegetables. He has been growing fruit and veg all his life and spends most of his spare time in his garden in the East Midlands. He loves to experiment with crops and varieties he has never grown before and when he isn’t gardening is to be found out in the countryside bird watching and walking his dog Ted.