Open minded, tomato, cous cous and leftovers thing

Serves 4-6 | time 30 minutes

Prep 15 minutes | Cook 15 minutes

Please note that this recipe is supposed to be for whatever leftovers, bits, bobs and curious beasts you have in your fridge and/or cupboard. So don’t stress about the measurements. It’ll taste good regardless. The recipe below is just what I happened to use this time (including beetroot, which is why is that colour) – I’ve never made this guy the same way twice. I have italicised the ingredients you definitely need everything else is optional.

  • IMG_7796



  • 1 onion, diced
  • 1 tbsp dried oregano
  • 1 courgette, cut into chunks
  • 1 roasted beetroot, cut into chunks
  • 2 garlic cloves, chopped
  • 2 tbsps preserved lemon, diced
  • Third of a bottle of red wine (if you don’t have wine add more stock)
  • 1 pint of stock
  • 1 tin of tomatoes
  • 1 cup ish of cous cous
  • 2 x good handfuls of whatever herbs are about – stalks reserved
  • 1 handfuls of olives, chopped
  • 3 handfuls of spinach



Part one

  • Sweat the onions gently over a medium heat until translucent, then add garlic, courgette, beetroot, lemon and oregano, cook for a minute or two.

Part two

  • Turn up the heat and add a tiny bit of stock so the veg doesn’t burn. When the pan is hot, add red wine and let the alcohol burn off, then add tomatoes and the rest of the stock. Give it a good stir, bring to the boil and let is reduce slightly.

Part three

  • Turn the heat off, add the stalks of the herbs, the olives and then the cous cous. Stir well, then place the spinach on top and leave covered for at least 5 minutes but up to 10.

Part four

  • Reveal your one pot wonder. The cous cous should have soaked up all the liquid by now (if it hasn’t pop the lid back on and leave it – if there is loads of liquid add a bit more cous cous and stir).
  • Stir in the spinach, which should have wilted, season with salt and pepper, garnish with the remaining herbs and pour a little olive oil over for a bit of decadence.

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.