Israeli Coucous with Dates

Take 5 ingredients

1 1/2 cups Couscous

3/4 cup Dates, sliced lengthwise

Yogurt to serve

1 1/2cups Stock

A handful of Kale, shredded


Cook the couscous in the stock until al dente — about 10 minutes. Vegans use a vego stock and coconut yogurt on top (not exactly inexpensive but just a spoonful at a time will allow the jar last for many meals and it’s quite inexpensive to make your own at home).

At the end of the cooking time, add the kale. The heat will cook it a little and it will turn a brighter colour. Add the dates and stir though. Taste, season and top with yogurt.