This delicious one-pot creamy giant couscous dish is a fuss-free alternative to risotto. It features giant couscous paired with chickpeas and spinach, all enveloped in a silky smooth coconut cream sauce.
1: Add a splash of olive oil to a large pan, then add the onion and cook for 6-8 minutes or until it begins to caramelise.
2: Add the garlic and cook for 1-2 minutes or until it begins to brown.
3: Add the giant couscous and cook for a minute, stirring regularly.
4: Turn the heat up, pour in the white wine and cook for 3-4 minutes.
5: Pour in roughly 3/4 of the stock, followed by the nutritional yeast and a pinch of salt. Stir and bring to a boil, then lower the heat and simmer gently with the lid on for 12-15 minutes, or until the couscous is tender.
6: If necessary, top up with more stock until the couscous is ready, stirring every few minutes to prevent sticking.
7: Remove the lid and stir in the spinach until it has wilted, then add the chickpeas, zest from half of the lemon, and juice from the whole lemon.
8: Scoop out the coconut cream from the tin of coconut milk and add most of it to the pan, reserving four dollops for topping later.
9: Stir everything well, then season to taste with salt and pepper and heat through for a minute until the sauce thickens a little.
10: To serve, spoon the couscous into bowls or plates, then top with a dollop of coconut cream, olive oil, and a pinch of salt. Enjoy!
