Tomato Braised Okra with Israeli Cous Cous and Za’atar
Okra, whilst not widely known in Australia, is revered in other countries for its nutrients, delicate texture and unique flavour. The secret to this ingredient is cooking it whole, so the okra can maintain its lovely texture. Serve this dish hot or at room temperature.
Ingredients
1 ½ tbsp extra-virgin olive oil
1 red onion, chopped
3 cloves garlic, finely sliced
1 ½ tbsp Four Leaves za‘atar, plus extra to serve
1 tbsp tomato paste
400g Okra beans
400g Absolute Organic Diced Tomatoes
1 lemon, finely grated rind and juice
Salt and pepper
100g Chef’s Choice Israeli Pearl Cous Cous
2 tbsp chopped dill
60ml (1/4 cup) Greek Yoghurt
Method
- Heat the oil in a medium-sized saucepan over medium to high heat. Add the onion and garlic and cook for 3-4 minutes or until the onion begins to soften.
- Add the za’atar, cook for 1 minute, then add the tomato paste and cook for 1 minute more. Add the okra, tomatoes and lemon rind and bring to the boil. Season well, give everything a good stir then reduce the heat and simmer, covered, for 15-17 minutes until tender, but not overly soft.
- Add 1 tbsp of lemon juice and half the dill. Taste and adjust the seasoning with more salt, pepper or lemon juice to taste.
- Meanwhile, cook the couscous in salted boiling water for 5 minutes until tender until tender, drain return to warm saucepan and season with 2 teaspoons of olive oil and mix to coat. Cover and set aside.
- To serve, divide the couscous and okra mixture between bowls. Scatter over the remaining dill and sprinkle with extra za’atar.
- Serve with yoghurt. Enjoy!