Description
This Lemony Spinach Couscous is a vibrant and flavorful dish featuring toasted pearl couscous simmered in savory broth, combined with fresh baby spinach, aromatic garlic, and a bright hint of lemon zest. The addition of creamy Pecorino Romano cheese and a touch of ghee adds richness, making it a perfect side or light main dish with Mediterranean flair.
Ingredients
Scale
Broth & Seasoning
- 1.5 cups chicken stock or vegetable broth
- Kosher salt, to taste
- Black pepper, to taste
Main Ingredients
- 2 tablespoons extra virgin olive oil
- 3 large garlic cloves, minced
- 1 teaspoon Aleppo pepper or red pepper flakes
- 1 cup pearl couscous
- 2 cups baby spinach
- 1 tablespoon ghee or butter
- 1/2 cup freshly grated Pecorino Romano cheese
- Zest of 1 lemon
- 1/4 cup chopped parsley
Instructions
- Warm the broth: Add the chicken stock or vegetable broth to a small saucepan and set over medium-high heat. Bring the broth to a gentle simmer to have it hot and ready for cooking the couscous.
- Sauté the garlic: In a medium saucepan, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the minced garlic and Aleppo pepper or red pepper flakes. Stir gently to cook the garlic until it becomes golden and fragrant, about 2 to 3 minutes, being careful not to let it brown or burn.
- Toast the couscous: Add the dry pearl couscous to the pan with the garlic and pepper and stir for 1 to 2 minutes until the couscous is lightly toasted, which will enhance its nutty flavor.
- Add broth and simmer: Bring the warmed broth to a full boil and pour it over the toasted couscous in the pan. Season with a generous pinch of kosher salt and black pepper. Once the mixture starts to bubble, reduce the heat to low, cover the pan, and cook for about 12 minutes or until the couscous is tender and has absorbed most of the broth.
- Add greens, ghee, and cheese: Stir in the baby spinach, tablespoon of ghee or butter, and 1/2 cup grated Pecorino Romano cheese into the couscous. Mix well until the spinach wilts and the ingredients are fully combined. Then remove the pan from heat.
- Finish and serve: Stir in the lemon zest and chopped parsley for a fresh, citrusy finish. Divide the couscous into bowls and serve warm, enjoying the balance of creamy cheese, briny broth, and bright lemon flavors.
Notes
- Shop this recipe: Visit Mediterranean shops for quality ingredients like extra virgin olive oil, pearl couscous, and Aleppo pepper to maximize authentic flavor.
- Swap the Greens: Baby spinach is used here, but you can substitute frozen spinach (no need to thaw) or use fresh kale, arugula, or chopped Swiss chard. For tougher greens, add extra cooking time to soften them properly.
- How to Store: Let leftovers cool to room temperature, transfer to an airtight container, and refrigerate for up to 4 days. Reheat in a skillet over medium heat with a splash of broth or water to loosen the texture before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg
