This comforting side dish is quick to make and is especially appealing to kids, who will enjoy the toothsome texture of the Israeli couscous, which are larger than typical couscous.
Prep Time: 3 minutes
Cook Time: 22 minutes
Total Time: 25 minutes
Yield: Serves 4
- 1 teaspoon extra virgin olive oil
- 1 tablespoon butter
- 2 small shallots, minced (or half an onion)
- 1 1/2 cups Israeli couscous
- 1 1/2 cups vegetable stock
- 1 cup chopped frozen spinach
- 2 to 3 tablespoons parmesan cheese
- In a saucier or saucepan, heat oil and butter together over medium-high heat until the butter melts. Add shallots and saute, stirring frequently, until they are translucent, about 2 to 3 minutes. Add the couscous and saute, stirring frequently until the couscous beings to turn golden, 3 to 5 minutes.
- Add the stock, bring to a simmer, reduce heat to low (or enough heat to maintain a simmer), and cover. Cook for 7 minutes. Stir in the frozen spinach, cover pot again and cook for 5 to 7 additional minutes, until the couscous is tender.
- Remove from heat, stir in the parmesan cheese and salt to taste.