Delicious served with roast lamb or chicken. If you prefer, replace vegetable stock with a small vegetable stock cube dissolved in 3 cups boiling water.
2 tblsps vegetable oil
1 onion, halved, thinly sliced
2 tsps mild curry powder
250g packet pearl couscous (1 1⁄2 cups)
3 cups boiling vegetable stock
250g green beans, trimmed, halved diagonally
1 cup frozen peas
60g bag baby spinach leaves
Natural yoghurt, to serve
Heat oil in a large, non-stick frying pan over a medium heat. Add onion. Cook, stirring occasionally, for about 2 to 3 minutes, or until soft. Add curry powder. Cook, stirring for 1 minute.
2 Stir in couscous and stock. Bring to boil. Simmer, covered, for 5 minutes. Stir in the beans and peas.
3 Cook, covered, for a further 5 minutes, or until stock is absorbed and couscous is tender.
4 Stir in spinach. Cover pan. Cook for a further 1 minute. Remove from heat.
5 Serve with yoghurt.