Couscous with spinach and chickpeas recipe
 Dr Rupy adds chickpeas, spinach and spices to transform simple couscous into a delicious and nutritious lunch or dinner. In November 2023, this recipe was costed at an average of £1.00 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. Each serving provides 436 kcal, 17g protein, 55g carbohydrate (of which 3.9g sugars), 13g fat (of which 1.9g saturates), 13g fibre and 1.3g salt. 240g/8¾oz couscous1 vegetable stock cube3 tbsp olive oil200g/7oz red onions, diced400g tin chickpeas, drained and rinsed1 tbsp ground cumin1 tsp ground cinnamon½ tsp dried chilli flakes2 tsp dried mixed herbs1 tbsp red or white wine vinegar500g/1lb 2oz frozen spinach, thawed2 lemons, juice onlysalt and freshly ground black pepper 240g/8¾oz couscous 1 vegetable stock cube 3 tbsp olive oil 200g/7oz red onions, diced 400g tin chickpeas, drained and rinsed 1 tbsp ground cumin 1 tsp ground cinnamon ½ tsp dried chilli flakes 2 tsp dried mixed herbs 1 tbsp red or white wine vinegar 500g/1lb 2oz frozen spinach, thawed 2 lemons, juice only salt and freshly ground black pepper Method Place the couscous in a large bowl. Crumble the stock cube into a measuring jug, pour in 350ml/12fl oz hot water and stir to combine. Pour the stock and 1 tablespoon oil into the bowl of couscous and season with salt and pepper. Stir and cover with a plate, then set aside for 10 minutes until the grains are cooked and have absorbed the water. Fluff with a fork to separate the grains.Heat the remaining oil in a large saucepan over a medium heat and add the onion. Season with salt and pepper and fry for 7–8 minutes until slightly coloured. Add the chickpeas, spices, herbs, vinegar and ½ teaspoon freshly ground black pepper. Stir gently for a few minutes to infuse the flavours before adding the spinach. Cook for a further 2 minutes.Remove from the heat and add the couscous. Squeeze over the lemon juice and give everything a quick stir to combine. Place the couscous in a large bowl. Crumble the stock cube into a measuring jug, pour in 350ml/12fl oz hot water and stir to combine. Pour the stock and 1 tablespoon oil into the bowl of couscous and season with salt and pepper. Stir and cover with a plate, then set aside for 10 minutes until the grains are cooked and have absorbed the water. Fluff with a fork to separate the grains. Place the couscous in a large bowl. Crumble the stock cube into a measuring jug, pour in 350ml/12fl oz hot water and stir to combine. Pour the stock and 1 tablespoon oil into the bowl of couscous and season with salt and pepper. Stir and cover with a plate, then set aside for 10 minutes until the grains are cooked and have absorbed the water. Fluff with a fork to separate the grains. Heat the remaining oil in a large saucepan over a medium heat and add the onion. Season with salt and pepper and fry for 7–8 minutes until slightly coloured. Add the chickpeas, spices, herbs, vinegar and ½ teaspoon freshly ground black pepper. Stir gently for a few minutes to infuse the flavours before adding the spinach. Cook for a further 2 minutes. Heat the remaining oil in a large saucepan over a medium heat and add the onion. Season with salt and pepper and fry for 7–8 minutes until slightly coloured. Add the chickpeas, spices, herbs, vinegar and ½ teaspoon freshly ground black pepper. Stir gently for a few minutes to infuse the flavours before adding the spinach. Cook for a further 2 minutes. Remove from the heat and add the couscous. Squeeze over the lemon juice and give everything a quick stir to combine. Remove from the heat and add the couscous. Squeeze over the lemon juice and give everything a quick stir to combine.