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.

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