Israeli Couscous with Spinach & Parmesan Cheese
Finish with a squeeze of fresh lemon and a drizzle of high-quality extra virgin olive oil. Delicious.
Yield
4 servingsPrep
5 minCook
20 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 1 | tablespoon |
butter
|
|
| 2 |
shallots
minced (or sub. red onion) |
*
|
|
| 1 ½ | cups |
couscous
Israeli |
|
| 1 ½ | cups |
vegetable stock
or chicken stock |
|
| 1 | cup |
spinach
frozen, thawed and squeezed dry |
|
| ¼ | cup |
Parmesan cheese
or to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 15 | ml |
butter
|
|
| 2 | each |
shallots
minced (or sub. red onion) |
*
|
| 355 | ml |
couscous
Israeli |
|
| 355 | ml |
vegetable stock
or chicken stock |
|
| 237 | ml |
spinach
frozen, thawed and squeezed dry |
|
| 59 | ml |
Parmesan cheese
or to taste |
|
Directions
Heat oil and butter in a saucepan over medium high heat.
Add the shallots (or minced red onion) and cook, stirring frequently for 3 minutes or beginning to soften. Add the couscous and cook stirring until the couscous begins to turn golden, another 5 minutes.
Add the vegetable stock, bring to the boil, reduce heat, cover and simmer for about 7 minutes. Stir in the spinach, 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.
