RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 1 cup Massel Chicken stock
• 2 pkt (200gm) Ainsley Harriot Roast Vegetable Cous Cous
• 15gm butter
• 1 tin (400gm) crushed tomatoes
• 200gm baby spinach, roughly chopped
• 1/3 cup toasted pinenuts
• ½ cup (60gm) grated gruyere cheese
• Salt and Pepper
• ¾ cup Jalna Biodynamic Yoghurt
• 1 Tbsp chopped fresh parsley
• 1 Tbsp chopped fresh coriander
• 1 Tbsp chopped fresh mint
• 1 Tbsp lemon juice
• Drizzle of Cobram Estate Extra Virgin Olive Oil
• Watercress or Rocket to serve

METHOD :

• Preheat oven to 200C.
• Bring the stock to a boil over a medium heat. Remove from heat and add the cous cous and butter, stir through, cover and allow to sit for 5 minutes until absorbed. Fluff with a fork occasionally.
• Place a pan over a medium heat and add the tomatoes. Warm through before adding the spinach and prepared cous cous. Remove from the heat and season to taste with salt and pepper.
• Transfer into a baking or casserole dish and top with grated cheese. Place into he oven for approximately 30 minutes or until lightly golden.
• Meanwhile, combine the yoghurt, herbs, olive oil and lemon juice in a small bowl and adjust seasoning if required. Set aside.
• Serve the baked cous cous with pinenuts over the top, a dollop of yoghurt and a side of watercress or rocket.

Our friends at Wine Selectors recommend pairing this dish with a Sauvignon Blanc.