Updated: Apr 27
Israeli couscous, also known as giant couscous, ptitim and pearl couscous is a type of pasta made of semolina flour and water. I opted for it because it's a healthier alternative to white rice, has fewer colories and has more fibre. It's best to toast the couscous slightly in oil before cooking it but I skipped that step to reduce the amount of oil I was using for the meal. You can also cook the couscous with broth instead of water for more flavour.
This recipe would put dinner or lunch on the table in less than 25 minutes!
4 tbs olive oil
1 cup onion, chopped
6 cups spinach
Sea salt, to taste
1/2 tsp black pepper
100g King Prawns, peeled and deveined
100g chicken, diced
150g Israeli Couscous
2 tbs tomato paste
Cook couscous until al dente, drain off excess water and set aside
Marinate king prawns with Eva's Kitchen all Purpose Seasoning or spices of your choice.
In a wok or frying pan add olive oil and cook prawns and chicken until prawns are pink and until chicken is cooked through. Set aside.
Add onions to remaining oil and sautè, add spinach and tomato paste. Stir and add black pepper and salt to taste.
Add in couscous, king prawns and chicken before spinach completely wilts. Stir for 5 minutes and serve.