Name: Lemony Spinach Couscous
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1/2 cup chicken stock (or vegetable broth); Kosher salt and black pepper; Extra virgin olive oil; 3 large garlic cloves, (minced); 1 teaspoon Aleppo pepper (or red pepper flakes (use less if you don’t want it spicy)); 1 cup pearl couscous; 2 cups baby spinach; 1 tablespoon ghee (or butter); 1/2 cup freshly grated Pecorino Romano cheese, (or more if you like); Zest of 1 lemon; 1/4 cup chopped parsley

Made with pearl couscous, baby spinach, and red pepper flakes and finished with Pecorino Romano and a touch of lemon zest, this simple, satisfying spinach couscous recipe is ready in just 20 minutes!

Spinach couscous in a bowl with a fork. Next to this is a cloth napkin, a plate of lemon wedges, and bowls of grated Pecorino Romano cheese and chopped parsley.

I threw together this creamy couscous side dish in a hurry one evening. I needed a way to stretch a few handfuls of baby spinach to go with a meal of yogurt-marinated chicken. Cook spinach on its own, and it will wilt away to nothing, but add it to some pearl couscous with garlic, chili flakes, and cheese, and you’ve got a satisfying and easy side.

What I love most is how this dish walks the line between comfort food and something bright and fresh. The lemon zest and parsley wake everything up, while the pepper flakes add a hit of heat. Just a little bit of ghee or butter adds richness, and Pecorino Romano brings a salty, nutty bite that ties it all together.

Pearl couscous doesn’t cook quite as quickly as Tunisian couscous, but I think its irresistibly chewy texture is worth the few extra minutes.

Table of Contents

Spinach Couscous Ingredients
How to Make Spinach Couscous
Make it Your Own
What to Serve With Spinach Couscous
More Pearl Couscous Recipes
Lemony Spinach Couscous Recipe

Ingredients for spinach couscous including pearl couscous, fresh spinach, garlic, red pepper flakes, olive oil, garlic, broth, ghee, Pecorino Romano cheese, parsley and lemon.

Spinach Couscous Ingredients

This couscous side dish recipe comes together with a handful of pantry staples and a few fresh ingredients for brightness.

Pearl couscous is tiny beads of pasta with a deliciously chewy texture. Look for it near the rice or whole grains section of your grocery store, or get it from our shop. Can’t find it? You can substitute the small round pasta shape called acini di pepe, or use orzo instead.
Chicken broth adds depth and savory flavor to the couscous as it cooks. If I don’t have homemade chicken stock, just pick up low-sodium chicken stock from the store. You can also use vegetable broth to keep it vegetarian.
Kosher salt and black pepper are essential for seasoning. Don’t overdo it though; the cheese is salty!
Extra virgin olive oil: I use good-quality olive oil to sauté the garlic and couscous. Taking the time to toast them adds richness and deepens the flavor in the finished dish. I reach for our Private Reserve EVOO for this recipe.
- Read More: Cooking with Olive Oil: Everything You Need to Know
Garlic: Just a few cloves give that deep, savory base. Let it turn golden in the pan for the best flavor, but keep the heat low enough that it doesn’t burn.
Aleppo pepper or red pepper flakes add heat. Aleppo pepper is milder and slightly fruity, whereas Italian-style red pepper flakes are spicier. Both work!
Baby spinach wilts into the hot couscous, adding a bit of green and a boost of nutrition.
Ghee or quality butter adds velvety richness and lots of buttery flavor.
Pecorino Romano cheese: Salty, tangy, and nutty—a little cheese adds lots of flavor.
Lemon zest brightens the whole dish.
Fresh parsley stirred in at the end for color and herby flavor. You could also try fresh basil or dill for a different twist.

Four bowls of spinach couscous with forks. Next to these are bowls of grated Pecorino Romano cheese and chopped parsley, a cloth napkin, and a plate of lemon wedges.

How to Make Spinach Couscous

Simmer the broth: In a small saucepan over medium-high heat, bring 1 1/2 cups low-sodium chicken broth (or vegetable broth) to a low simmer.
Sauté the garlic and Aleppo pepper: In a medium saucepan, heat about 2 tablespoons extra virgin olive oil over medium heat. Add 3 large garlic cloves, minced, and up to 1 teaspoon Aleppo pepper or red pepper flakes, depending on your tastes. Cook, stirring often, for 2 to 3 minutes until the garlic is golden and fragrant, but not browned.
Toast the couscous: Add 1 cup pearl couscous to the pan with the garlic. Stir for 1 to 2 minutes until the couscous is lightly browned and smells nutty.
Add the broth and simmer: Bring the broth up to a full boil, then carefully pour the hot broth over the couscous. Season with a big pinch each of kosher salt and freshly-ground black pepper. Once couscous starts to simmer, reduce the heat to low. Cover and cook for about 12 minutes, or until the couscous is tender and the liquid is mostly absorbed.
Stir in the greens and cheese: Remove the lid and stir in 2 cups baby spinach, 1 tablespoon ghee (or butter), and 1/2 cup freshly grated Pecorino Romano cheese. Stir until the spinach wilts and the cheese melts.
Finish and serve: Turn off the heat and stir in the zest of 1 lemon and 1/4 cup chopped fresh parsley.

Make it Your Own

This pearl couscous side dish is incredibly adaptable. Feel free to make any of the following twists.

Swap the greens: I use baby spinach for this dish. You can also substitute frozen spinach (no need to defrost) or swap the spinach for kale, arugula, or chopped Swiss chard; just give heartier greens a few extra minutes to soften.
Make it a meal: Stir in cooked shredded chicken, drained and rinsed canned chickpeas, or sautéed shrimp at the end to turn this side into a satisfying main.
Add more veggies: This simple couscous side dish is an easy way to use up small amounts of already-cooked vegetables. Stir in some sautéed asparagus, sautéed yellow squash or zucchini, or roasted tomatoes for extra flavor and color.
Use a different cheese: Any nutty, relatively dry cheese, including Parmesan, aged Gouda, or Grana Padano all work in place of Pecorino Romano.
Go dairy-free: Skip the cheese and butter, and finish with a drizzle of extra virgin olive oil in place of the ghee.
Add pesto: Stir in a spoonful of basil, almond, or sun-dried tomato pesto to layer in even more flavor.

What to Serve With Spinach Couscous

A couscous side dish is an easy accompaniment for almost any main. I think this one would be particularly nice with Spinach-stuffed Chicken Breasts or Sheet Pan Salmon and Vegetables. It would also be a great accompaniment to soak up saucy, but easy Sheet Pan Shrimp.