This recipe uses Israeli couscous, which are larger than regular couscous and have a slight chewy texture when cooked. Like other pasta, Israeli couscous is super versatile when it comes to the addition of other ingredients. The package instructions are basic: boil water, add couscous, cover and simmer until cooked (8-10 minutes according to the brand I currently have). However, I like to start all of my couscous prep by sautéing some aromatics in some oil before adding the water (or broth/stock). For this recipe, I also add several handfuls of baby spinach and arugula at the end, allowing the heat to wilt the greens as I mix them in. Sprinkled with some parmesan at the end, it's an easy side dish to add to your dinner repertoire!
Time: Less than 30 minutes
Serves 4
Ingredients
1 Tbsp extra virgin olive oil
1 medium shallot, diced small
1 garlic clove, minced
1 1/4 cup chicken or vegetable broth
1 cup Israeli couscous
1/2 tsp sea salt
freshly cracked pepper
5 oz baby spinach & arugula mix
1/4 cup grated parmesan cheese
Directions
In a medium saucepan with a lid, heat olive oil on medium-high. Add the shallot and garlic and sauté for about a minute (do not let the garlic burn). Add the broth and bring to a boil. Pour in the couscous, season with salt and pepper, and stir. Turn the heat down to medium-low, and cover. Cook 8 to 10 minutes, occasionally giving it a brief stir so that the couscous doesn't stick to the bottom of the pan. Once all of the liquid has been absorbed, uncover and add the spinach and arugula, in batches, gently stirring to wilt in between each addition. Serve with parmesan cheese.
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