Okra with tomato sauce & couscous

Try this easy vegetarian dish that makes the most of storecupboard tomatoes by adding the unctuous texture of okra. Serve with couscous, feta or yogurt

Prep:15 mins
Cook:55 mins

Serves 4
Easy

Nutrition per serving

kcal 550
fat 18g
saturates 8g
carbs 70g
sugars 13g
fibre 9g
protein 22g
salt 1g

Ingredients

2 tbsp olive oil, plus extra to serve
2 red onions, finely chopped
250g okra, each sliced into 4 pieces
2 garlic cloves, crushed
1 tsp ground allspice
500g passata
300g couscous
1 lemon, juiced
200g feta or natural yogurt
small pack parsley, chopped

Method

Heat the oil in a large saucepan, add the onion and cook over a medium-high heat for 10 mins, adding a splash of water if the onions stick. Add the okra, garlic and allspice, toss to coat the okra in spices, then add the passata. Pour in 100ml of water, cover and simmer for 40 mins or until the okra is tender.
Pour 350ml boiling water over the couscous, cover and leave to stand for 10 mins, then season and stir with a fork to break up any clumps.
Stir the lemon juice into the okra, then serve on top of the couscous with feta and parsley scattered over, or yogurt spooned on top.