Prep time: 5 minutes
Cooking time: 5 minutes
Serves: 6
2 cups (500 mL) vegetable or chicken stock
1½ cups (300g) couscous
1½ cups (225g) frozen peas
2 tablespoons extra virgin olive oil
100g baby spinach leaves
1. Place the stock into a medium-large saucepan. Cover tightly and bring to the boil. Turn off the heat. Uncover briefly and add the couscous, then put the lid back on and swirl to combine. Let it stand for 5 minutes without taking off the lid, until the couscous has absorbed all the stock.
2. Meanwhile, place the peas into a heatproof bowl and cover with boiling water. Drain and repeat. Let it stand for 2 minutes, and drain again.
3. Uncover the couscous and drizzle the oil over. Fluff up the grains with a fork. Mix in the peas and spinach leaves. Stir over low heat for 2 minutes to wilt the spinach. Season to taste.
