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
Serves 4
2 tbsp olive oil, plus extra to serve2 red onions, finely chopped250g okra, each sliced into 4 pieces2 garlic cloves, crushed1 tsp ground allspice500g passata300g couscous1 lemon, juiced200g feta or natural yogurtsmall pack parsley, chopped
STEP 1Heat 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.STEP 2Pour 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.STEP 3Stir the lemon juice into the okra, then serve on top of the couscous with feta and parsley scattered over, or yogurt spooned on top.
