Tomato-braised okra with Israeli couscous and za'atar

• Vegetarian

• Produce

  • 2 tbsp Dill
  • 3 cloves Garlic
  • 1 Lemon
  • 400 g Okra, stems
  • 1 Red onion
  • 1 400 g tin Tomatoes
  • 1 1/2 tbsp Za'atar

• Canned Goods

  • 1 tbsp Tomato paste

• Pasta & Grains

  • 100 g Israeli couscous

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 1/2 tbsp Olive oil, Extra Virgin

• Dairy

  • 60 ml Greek yoghurt

Found on nonnascooking.com

Description

Directions

• Heat the oil in a medium-size 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 tablespoon 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 5–6 minutes until tender. Drain, return to the warm saucepan with 2 teaspoons 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.
• Note
• • Za'atar is available from Middle Eastern food stores, some continental delis and quality spice merchants.
• • Israeli couscous, also known as pearl couscous, is available from Middle Eastern food stores and some supermarkets and continental delis.