We love Israeli couscous, it’s really just tiny pasta, so it’s extremely versatile. For this version we went green and dairy and we love to serve it with fish, like this Fish Piccata.
Israeli Couscous and Spinach
Servings
4 Servings
Ingredients
- 2 tablespoons olive oil
- 2 shallots chopped2 cloves garlic (minced)
- 1 1/2 cup dry Israeli couscous
- 1 1/2 cups vegetable broth
- 2 cups fresh spinach
- 1/2 cup peas optional
- 1/4 cup Parmesan cheese grated
Instructions
- Heat oil in a saucepan over medium-high heat. Add the shallots and cook, stirring frequently for 3 minutes or beginning to soften. Add garlic and cook 1 minute. Add the couscous and cook stirring until the couscous begins to turn golden, another 5 minutes.
- Add the vegetable broth, bring to the boil, reduce heat, cover and simmer for about 7 minutes. Stir in the spinach and peas, cover the pot and cook for another 5 minutes. Remove from the heat and stir in the Parmesan cheese. Taste and adjust seasoning with salt and fresh ground black pepper.
Nutrition
Nutrition Facts
Israeli Couscous and Spinach
Amount per Serving
Calories
221
% Daily Value*
Fat
11
g
17
%
Sodium
469
mg
20
%
Carbohydrates
21
g
7
%
Fiber
2
g
8
%
Protein
10
g
20
%
* Percent Daily Values are based on a 2000 calorie diet.
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