Are you craving a delicious, healthy, and incredibly easy weeknight dinner? Look no further! This couscous and spinach recipe is your answer. Packed with flavor and nutrients, it's a perfect example of homemade cooking at its finest. This recipe is perfect for those busy weeknights when you need a quick dinner idea, yet still want something satisfying and delicious. It's a simple dish that's surprisingly versatile, allowing you to customize it to your taste. Get ready to elevate your weeknight dinner routine with this vibrant and flavorful dish!
Ingredients:
- 1 cup couscous
- 1 ½ cups vegetable broth (or chicken broth for a richer flavor)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 5 ounces fresh spinach, roughly chopped
- ½ cup crumbled feta cheese (optional)
- ¼ cup toasted pine nuts (optional)
- Salt and pepper to taste
- Lemon wedges for serving (optional)
Instructions:
Getting Started:
- Bring the vegetable broth to a boil in a small saucepan. Once boiling, remove from heat.
Cooking the Couscous:
- In a medium bowl, combine the couscous and the hot broth. Stir well to ensure all the couscous is moistened.
- Cover the bowl with a plate or plastic wrap and let it sit for 5-7 minutes, or until all the liquid is absorbed and the couscous is fluffy.
Sautéing the Vegetables:
- While the couscous is resting, heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and cook until softened, about 3-5 minutes.
- Stir in the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
- Add the chopped spinach to the skillet and cook until it wilts, about 2-3 minutes. Season with salt and pepper to taste.
Combining and Serving:
- Once the couscous is cooked, fluff it with a fork.
- Gently stir the sautéed spinach mixture into the couscous.
- If using, stir in the crumbled feta cheese and toasted pine nuts.
- Serve immediately, garnished with lemon wedges if desired.
Tips for the Best Couscous and Spinach:
- For extra flavor, add a pinch of red pepper flakes to the sautéed vegetables.
- If you don't have fresh spinach, you can use frozen spinach – just make sure to thaw and squeeze out any excess water before adding it to the skillet.
- Toasting the pine nuts brings out their nutty flavor and adds a lovely crunch to the dish. Simply spread them on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-7 minutes, or until golden brown.
- Feel free to experiment with different cheeses. Goat cheese or parmesan cheese would also be delicious additions.
- For a heartier meal, add cooked chickpeas or lentils to the couscous.
Variations:
- Mediterranean Couscous: Add sun-dried tomatoes, Kalamata olives, and a sprinkle of oregano for a Mediterranean twist.
- Spicy Couscous: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the sautéed vegetables for a kick.
- Lemon Herb Couscous: Stir in the zest and juice of one lemon, along with some fresh herbs like parsley or dill, for a bright and refreshing flavor.
Nutritional Information (per serving, approximate):
Calories: Approximately 300-350 Protein: 10-12 grams Fiber: 5-7 grams
This couscous and spinach recipe is a simple, healthy, and delicious addition to your repertoire of easy recipes. It's a perfect example of how delicious dishes can be created quickly, offering a fulfilling and healthy meal without sacrificing flavor. Enjoy!