This fregola and olive bowl with spring greens and chilli jam makes for a low effort but high flavour vegan dinner – and the leftovers make excellent lunches too.
Fregola is an often overlooked pasta shape. It’s similar to giant or pearl couscous in size and texture, though with a (very pleasant) nuttier flavour because it’s toasted.
This simple recipe combines salty green olives, hot and sweet chilli jam and earthy spring greens for a lovely, well rounded weeknight dinner that you’re sure to love.
You could also make it as a side dish for barbecues or roast meat. It works perfectly hot or cold, so it’s great to serve as part of a spread.
Ingredients, Substitutions and Variations
- Fregola – as mentioned above, this is a type of pasta. It’s not easy to find in most supermarkets, but you can usually find it in Italian grocers or online. If you can’t get hold of any, you can switch for giant couscous.
- Green olives – use pitted olives. Aside from that, you can use any type of olive you like – queen olives would be delicious, as would olives stuffed with garlic or pepper.
- Spring greens – switch with kale depending on the season!
- Chilli jam – use your favourite. It’s easy to pick up in supermarkets nowadays.
Fregola and Olive Bowl
Nutty fregola cooked with green olives, spring greens and chilli jam. This makes a delicious vegan dinner, side dish for a barbecue, or can be made ahead and served cold for lunches.
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic
- 1 litre vegetable stock
- 500 grams fregola
- 340 grams green olives
- 100 grams spring greens
- 1 tablespoon chilli jam
Instructions
- Peel and finely chop the garlic cloves. Pour the oil into a large saucepan and put on a medium heat. Add the garlic, cook for 2 minutes, then pour in the stock.
- Add the fregola, bring to the boil then reduce the heat and simmer for six minutes.
- Add the green olives and spring greens and cook for another 6 minutes, stirring regularly.
- Stir in the chilli jam, then remove from the heat and serve.
Video
Notes
- If making with giant couscous rather than fregola, you can follow the instructions in the same way. Just check that the couscous is cooked after 12 minutes – if not, add a splash more water and cook for another additional two minutes.
- If you have leftovers, leave to cool completely then store in the fridge for up to 4 days. You can either eat the leftovers cold, or put each portion in the microwave for 3 minutes on high before eating.
Nutrition
Calories: 647kcalCarbohydrates: 103gProtein: 18gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gSodium: 2341mgPotassium: 409mgFiber: 8gSugar: 7gVitamin A: 3361IUVitamin C: 24mgCalcium: 137mgIron: 2mg
Tried this recipe?Let us know how it was!
Simple and delicious for a vegetarian dinner