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Spinach Couscous
Waiting in a physician's examination room, rarely a fun experience, Phil found this recipe in an issue of Real Simple.
We tried it that night for dinner and have returned to it many times since.
| 1 1/4 c. dry couscous |
2 T. olive oil |
| 2 cloves garlic, thinly sliced |
1/4 c. pine nuts |
| 2 c. baby spinach |
1/4 c. crumbled Feta |
| 2 T. lemon juice |
salt and freshly ground pepper to taste |
- Prepare the couscous according to the directions on the package (which normally entails bringing an
equal quantity of water to a boil, adding some oil or butter, then the couscous, then covering the pot and removing
it from the heat).
- In a large skillet, heat the oil. Add the garlic and pine nuts, stirring and cooking them until the nuts
turn golden, 2 to 3 minutes.
- Transfer the couscous to a large bowl. Fold in the garlic, pine nuts, spinach, Feta, lemon juice, and salt and
pepper. It is ready to serve.
4 servings
Source: Real Simple, July 2009
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