Okra with tomato sauce & couscous


  • 2 tbsp of olive oil
  • 2 red onions, finely chopped
  • 250g of Ifantis frozen okra, each sliced into 4 pieces
  • 2 garlic cloves, crushed
  • 1 tbsp of ground allspice
  • 500g of passata
  • 300g of couscous
  • 1 lemon, juiced
  • 200g of feta cheese
  • small pack of parsley, chopped



Heat the oil in a large saucepan, add the onion and cook over a medium-high heat for 10 mins, adding a splash of water if the onions stick. Add the okra, garlic and allspice, toss to coat the okra in spices, then add the passata. Pour in 100ml of water, cover and simmer for 40 mins or until the okra is tender.
Pour 350ml boiling water over the couscous, cover and leave to stand for 10 mins, then season.
Stir the lemon juice into the okra, then serve on top of the couscous with feta and parsley scattered over.

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