TODAY’S RECIPE: Okra with tomato sauce & couscous

SOMETHING different. SERVES 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 yoghurt Small pack parsley, chopped

Method

1. Heat the oil in a large saucepan, add the onion and cook over a medium-high heat for ten minutes, 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 minutes or until the okra is tender.

2. Pour 350ml of boiling water over the couscous, cover and leave to stand for ten minutes, then season and stir with a fork to break up any clumps.

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

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