Okra with pureed tomatoes and couscous

Ingredients: 

• 2 tbsp olive oil, in addition to extra to serve 

• 2 red onions, finely hacked 

• 250g okra, each cut into 4 pieces 

• 2 garlic cloves, squashed 

• 1 tsp ground allspice 

• 500g passata 

• 300g couscous 

• 1 lemon, squeezed 

• 200g feta or regular yogurt 

• little pack parsley, slashed 

Instructions: 

• 1/ Warmth the oil in an enormous pan, include the onion and cook over a medium-high warmth for 10 mins, including a sprinkle of water if the onions stick. Include the okra, garlic and allspice, throw to cover the okra in flavors, at that point include the passata. Pour in 100ml of water, spread and stew for 40 mins or until the okra is delicate. 

• 2/ Pour 350ml bubbling water over the couscous, spread and leave to represent 10 mins, at that point season and mix with a fork to separate any clusters. 

• 3/ Mix the lemon juice into the okra, at that point serve on head of the couscous with feta and parsley dissipated over, or yogurt spooned on top. 

 Enjoy..