This Middle Eastern dish is bursting with spices and fresh herbs. Serve it as an accompaniment to roasted or barbecued meat, or enjoy it alone in a bowl with some warmed pitta bread.
Heat the olive oil in a pan and fry the cougrette for 2 mins. Add the spices quickly followed by the tomatoes and sultanas. Cook for 1 minute.
Season and add lemon juice.
Finish with spring onion and chopped herbs.
Serve in a bowl with spoon of yoghurt on top and sprinkle with almonds.
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