Spinach Couscous ~
An easy and budget-friendly Mediterranean-inspired dish that blends hearty pearl couscous with savory spinach.
Serve with Baked Falafel or Lemon Dill Tofu.
Mediterranean-Inspired Side Dish
I like this Spinach Couscous because it can be served warm as an easy side dish or chilled for a refreshing salad. Toss in some chickpeas or Baked Tofu to turn this side into a main dish.
Pearl couscous, also known as Israeli couscous, forms the base of this dish. Unlike its smaller counterpart, pearl couscous has a pleasantly chewy texture that pairs beautifully with the tender spinach. The addition of sautéed onions and garlic infuses the dish with aromatic flavors, while a touch of butter adds richness.
Ingredients for Spinach Couscous
You will need the following:
- 1 1/2 cups water
- 1 cup pearl couscous
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 cup yellow onion
- 1 teaspoon garlic, minced
- 10 ounces frozen spinach, by weight, thawed and squeezed to remove excess water
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Ingredient Notes
- Pearl couscous: Also known as Israeli couscous, this pasta-like grain is larger and pearl-shaped and has a chewier texture than traditional couscous.
- Frozen spinach: Convenient and often more economical than fresh. Be sure to thaw and squeeze out excess water before using.
- Yellow onion: Provides a sweet, savory foundation. Can be substituted with shallots for a milder flavor.
- Garlic: Fresh minced garlic offers the best flavor, but garlic powder can be used in a pinch.
- Butter: Adds richness to the couscous.
How to Make Spinach Couscous
STEP ONE: Cook the Couscous. In a medium saucepan, bring water to a gentle boil. Add the pearl couscous and butter. Return to a boil, then reduce heat to a simmer. Cover and cook for 10 minutes, until al dente. Drain off any remaining liquid and set aside.
STEP TWO: Sauté the Onion. Meanwhile, set a large skillet over medium-high heat and add olive oil. When the oil is hot, add the chopped onion. Cook for 3 minutes, stirring frequently until softened.
STEP THREE: Add Garlic. Add the minced garlic to the skillet and cook for an additional 30 seconds, until fragrant.
STEP FOUR: Combine Spinach. Stir in the thawed and drained spinach, salt, and black pepper. Cook for 2-3 minutes to heat through and combine flavors.
STEP FIVE: Putting it Together. Add the cooked couscous to the spinach mixture. Stir well to combine all ingredients evenly.
STEP SIX: Adjust and Serve. Adjust seasoning to taste and serve.
FAQ for Spinach Couscous
- Can I use fresh spinach instead of frozen? Yes, you can use fresh spinach. You’ll need about 1 pound of baby spinach leaves. Cook them in the skillet until wilted before adding the couscous.
- Can I prepare this dish in advance? Yes, you can prepare it a day ahead. Reheat gently on the stovetop or in the microwave, adding a splash of water or drizzle of extra virgin olive oil if needed to prevent drying out.
Storage
- Store leftovers in an airtight container in the refrigerator. This couscous is great for meal prep and makes for a nice light lunch the next day.
More Spinach Recipes You’ll Love!
- Chickpea Spinach Rice
- Spinach Asparagus Frittata
- Spinach Stuffed Portobello Mushrooms
- Greek Spinach Pie (Spanakopita)
- Spinach Orzo Salad
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Spinach Couscous
Ingredients
- 1 1/2 cups water
- 1 cup pearl couscous
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 cup yellow onion
- 1 teaspoon garlic minced
- 10 ounces frozen spinach by weight, thawed and squeezed to remove excess water
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- In a medium saucepan, bring water to a gentle boil. Add the pearl couscous and butter. Return to a boil, then reduce heat to a simmer. Cover and cook for 10 minutes, until al dente. Drain off any remaining liquid and set aside.
- Meanwhile, set a large skillet over medium-high heat and add olive oil. When the oil is hot, add the chopped onion. Cook for 3 minutes, stirring frequently until softened.
- Add the minced garlic to the skillet and cook for an additional 30 seconds, until fragrant.
- Stir in the thawed and drained spinach, salt, and black pepper. Cook for 2-3 minutes to heat through and combine flavors.
- Add the cooked couscous to the spinach mixture. Stir well to combine all ingredients evenly.
- Adjust seasoning to taste and serve
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