Lemony Spinach Couscous
This Spinach Couscous is brightened up with a hit of lemon, chili flakes and garlic. It's is a quick side dish made with toasted pearl couscous and finished with fresh parsley and Pecorino Romano cheese. It’s cozy yet bright, and comes together in about 20 minutes for an easy side or light vegetarian main.
Servings: 4
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
Instructions
- Warm the broth. Add broth to a small saucepan set over medium high heat. Bring broth to a low simmer.
- Sauté the garlic. Meanwhile, in a medium saucepan, heat about 2 tablespoons extra virgin olive oil over medium heat. Add the garlic and Aleppo pepper. Stir and cook gently, managing the heat as needed to avoid burning the garlic, until the garlic is golden and fragrant, but not browned, 2 to 3 minutes.
- Toast the couscous. Add the dry pearl couscous to the pan and stir for 1 to 2 minutes until lightly toasted.
- Add broth and simmer. Bring the broth up to a full boil and pour it over the couscous. Season with a big pinch each of kosher salt and black pepper. As soon as the couscous begins to bubble, turn the heat down to low and cover. Cook, covered, for about 12 minutes or until the couscous is nearly cooked and tender.
- Add greens, ghee, and cheese. Stir in the baby spinach, ghee, and 1/2 cup Pecornio Romano. Stir to combine until the spinach has wilted, then remove from the heat.
- Finish and serve. Stir in the lemon zest and parsley, then divide into bowls to serve.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, pearl couscous, and Aleppo pepper used in this recipe.
- Swap the Greens: I used baby spinach when developing this recipe. You can also substitute frozen spinach (no need to defrost) or swap the spinach for fresh kale, arugula, or chopped Swiss chard; just give heartier greens a few extra minutes on the heat to soften.
- How to Store: To store leftovers of this creamy couscous, let it cool to room temperature, then transfer it to an airtight container and refrigerate for up to 4 days. When you're ready to enjoy it again, just reheat it in a skillet over medium heat with a splash of broth or water to loosen it up.
Nutrition
Calories: 256.2kcal | Carbohydrates: 35.7g | Protein: 10.8g | Fat: 7.7g | Saturated Fat: 4.6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.2g | Cholesterol: 22.6mg | Sodium: 331.1mg | Potassium: 230.4mg | Fiber: 2.8g | Sugar: 0.3g | Vitamin A: 1922.8IU | Vitamin C: 9.9mg | Calcium: 170.3mg | Iron: 1.4mg
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