30mins total

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400 g of couscous

1 can of tomatoes

¼ to ½ an onion

4 tbsp of tomato puree

½ tbsp 35 spices (optional)

Salt to taste

Pepper to taste

¼ tsp of marjoram

¼ tsp of oregano

3 cups water or vegetable/chicken stock

½-1 tbsp of butter (or olive oil)

Fresh parsley

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1. Heat a splash of sunflower or vegetable oil in a medium-sized pot.

2. Once the oil is hot pour one can of blended or well-chopped tomatoes into the pot.

3. Add salt to taste, pepper to taste, ½ tbsp of 35 spices (optional Moroccan spice), ⅛ tsp of oregano, ⅛ tsp of marjoram, and 1-2 tbsp of tomato puree.

4. Add 2-3 cups of water or chicken/vegetable stock to the pot. Stir the mixture and adjust the seasoning if necessary. Then bring the mixture to a boil.

5. Next, add 350 g of couscous to the pot.

6. Stir the couscous. Leave to cook on low to medium heat for 7-10 minutes or until soft. Turn the couscous from time to time and add more water if necessary. Option to add ¼ of thinly sliced onions.

7. Once the couscous has softened add ½ to 1 tbsp of butter and use a fork to stir lightly. This will add moisture to the couscous.

8. Don't forget to garnish with fresh parsley!

Notes

Note: The amount of water you add to the couscous depends on the instructions on the packaging so make sure you read it before adding water. Some couscous absorbs more water quickly compared to others.

Alternative: Add olive oil for a vegan option.

You can vary the proportions. For example, you can add 1 cup of stock and 2 cups of water.

Nutrition per serving

Calories 169kcal 8%, Carbohydrates 29.7g 11%, Protein 4.9g 10%, Fat 3.7g 5%, Saturated Fat 2.1g 11%, Fiber 3.3g 12%, Sugar 4.1g 8%, Sodium 71mg 3%, Potassium 281mg 6%, Calcium 56mg 4%, Iron 1.33mg 7%, Vitamin A 936IU 19%, Vitamin C 11.8mg 13%, Cholesterol 8mg 3%