SPINACH WITH COUSCOUS

Although no formal measurements were used when 
I was taught this dish by the hostel’s cook, these approximations should suffice.
 Look for sumac in ethnic markets or spice shops. 
The dish goes well with a salad of finely chopped lettuce, mint, cucumber,
 tomatoes and shaved carrots, dressed with lemon juice and olive oil.

1 bunch spinach, 
stemmed, cut in long strips 2 hot peppers of your choosing, 
diced 1 yellow onion, 
chopped 1 large tomato, 
chopped 2 tablespoons olive oil 1/2 pound lamb sausage,
 diced fine, or ground lamb 3 cloves garlic,
 smashed 1 can (16 ounces) crushed tomatoes 1 can (5 ounces) 
tomato paste 3/4 teaspoon salt, about Freshly ground pepper 
3 handfuls couscous, 
about 1 cup 1 to 2 cups water Sumac

Soak the spinach in very cold water, 20 minutes.

Meanwhile, in a Dutch oven, cook the peppers, 
onion and fresh chopped tomato in the oil on medium heat until the 
onions begin to soften, but before they become translucent, 
about 5 minutes. Add the sausage; cook, stirring often, 
until lightly browned, about 10 minutes.

Add the garlic and the canned crushed tomatoes; cook, stirring once, 
3 minutes. Add the tomato paste; 
season with 1/4 teaspoon salt and pepper to taste. 
Heat the sauce to a boil. Reduce heat to a simmer. 
Wring out spinach; add to the Dutch oven and cover. 
Let simmer, at least 10 minutes.

Add couscous, water, remaining 1/2 teaspoon salt and pepper to taste;
 stir and cover. Simmer until couscous is plump, 5-6 minutes. 
Serve sprinkled with sumac and with yogurt on the side.

PER SERVING: 
296 calories, 14 g protein, 
39 g carbohydrates, 7 g fiber, 
10 g fat (3 g saturated), 
25 mg cholesterol, 537 mg sodium

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