Giant couscous with spinach


A delicious spicy side dish that could also be cooled and eaten as a salad served with cheese and shredded vegetables.


  • 200g/7oz giant couscous                                   
  • 2 tbsp oil                                                                 
  • 1 tsp cumin seeds                                   
  • 1–3 dried red chillies, snipped and seeds discarded
  • 3–4 thin garlic cloves, halved and thinly sliced                                    
  • 12–15 curry leaves, finely shredded                                   
  • 1–3 green chillies, finely chopped
  • 2 handfuls spinach leaves, thickly shredded                                  
  • salt and freshly ground black pepper


  1. Bring a large saucepan of water to the boil, add the couscous and cook for 10-12 minutes, or until done, then drain well.

  2. Add the oil to a large frying pan or casserole and fry the cumin seeds and dried red chilli until fragrant. Tip in the garlic, shredded curry leaves and chopped green chillies. Fry until the garlic is slightly coloured, then add the shredded spinach and cook until wilted. Add the couscous and heat through.

  3. Season to taste with salt and freshly ground black pepper and serve.

Recipe Tips

Another option is to add chopped tomatoes to the couscous (cook them a little before adding the couscous) so that they become soft.