Lemony Spinach Couscous

Made with couscous pearls, spinach for children and pepper flakes and finished with Roman pecorino and a touch of lemon zest, this simple and satisfactory spinach couscous recipe is ready in just 20 minutes!

One evening I put this couscous plate together creamy quickly. I needed a way to stretch some handfuls of spinach for children to go with a yogurt marined chicken meal. Cook the spinach alone and will not move away, but add it to a cousc of pearls with garlic, pepper flakes and cheese, and you have a satisfactory and easy side.

What I love most is how this dish walks between comfort food and something bright and fresh. The lemon zest and the parsley wake up everything, while the pepper bows add a heat stroke. Just a little clarified butter or butter adds wealth and pecoraino Romano puts a salty and hazelnut bite that binds everything together.

Pearl Couscous does not cook as quickly like Tunisian couscousBut I think it is irresistibly gummy that is worth a few more minutes.

Summary

1. Spinach couscous ingredients
2. How to prepare couscous spinach
3. Make it your
4. What to serve with spinach couscous
5. Other recipes couscous pearls
6. Lemony spinach couscous recipe

Spinach couscous Ingredients

This recipe of couscous contours combines a handful of basic points and some fresh ingredients for brightness.

• Pearl Couscous AND Small pearls of pasta with a deliciously rubbery consistency. Look for it near the section of rice or whole grains of your grocery store or take it Our shop. Can’t find it? You can replace the small shape of round pasta called pepper berries or use barley instead.
• Chicken broth It adds depth and salty flavor to couscous while cooking. If I don’t have homemade chicken broth, take the low sodium chicken broth from the shop. You can also use vegetable broth to keep it vegetarian.
• Kosher and black pepper salt salt They are essential for the dressing. Do not exaggerate though; The cheese is salty!
• Extra virgin olive oil: I use good quality olive oil to skip garlic and couscous. Take the time to toast them adds wealth and deepens the flavor in the finished dish. I reach ours EVOO private reserve For this recipe.
• Garlic: Only a few cloves give that deep and salty base. Let gold tours in the pan for the best flavor, but keep the heat low enough not to burn.
• Aleppo Pepper or Red Pepper Flakes Add heat. Aleppo Pepper It is milder and slightly fruity, while the Italian -style pepper flakes are more spicy. Both work!
• Spinach for children It wraps in the hot couscous, adding a little green and a thrust of nutrition.
• Ghi or quality butter It adds velvety wealth and very buttery flavor.
• Roman pecorino cheese: Salato, spicy and hazelnut: a small cheese adds a lot of flavor.
• Lemon range illuminate the entire dish.
• Fresh parsley sTirred in the End for Herby’s color and flavor. You may also try fresh basil or aneto for a different turning point.

How to prepare couscous spinach

• Cook the broth over low heat: In a small saucepan over medium-high heat, door 1 1/2 cups of low sodium chicken broth (or vegetable broth) over low heat.
• Go up the garlic and the pepper of Aleppo: In an average saucepan, he warms about 2 tablespoons of extra virgin olive oil over medium heat. Add 3 large cloves of garlic, ground and up to 1 teaspoon of pepper pepper or chilli pepper, depending on the tastes. Cook, stirring often, for 2-3 minutes until the garlic is golden and fragrant, but not golden.
• Toast to couscous: Add 1 cup of pearl couscous in the pan with garlic. Mix for 1 to 2 minutes until the couscous is slightly golden and has a hazelnut smell.
• Add the broth and simmer: Bring the broth to full boiling, then carefully pour the hot broth on the couscous. Season with a large pinch of Kosher and black pepper, just put. Once Couscous starts cook over low heat, reduce the heat to low. Cover and cook for about 12 minutes, or until the couscous is tender and the liquid is mostly absorbed.
• Mix the vegetables and cheese: Remove the lid and mix 2 cups of spinach for children, 1 tablespoon of clarified butter (or butter) and 1/2 cup of grated Roman pecorino cheese. Mix until the spinach notice and the cheese melts.
• Finish and serve: Turn off the heat and mix the zest of 1 lemon and 1/4 of the chopped fresh parsley cup.

Make it your

This Couscous Perla contour is incredibly adaptable. Feel free to make one of the following twists.

• Exchange the Greens: I use spinach for children for this dish. You can also replace frozen spinach (there is no need to defrost) or exchange spinach for cabbage, rocket or chopped Swiss chard; Just give a little more minute to soften.
• Make a meal: Mix the cooked grated chicken, the cannic and rinsed box strains or prawns skipped in the end to transform this side into a satisfactory main.
• Add more vegetables: This simple Couscous outline is an easy way to use small quantities of already cooked vegetables. Mix a little skiparagus skipped, sautéed yellow squash or zucchini or roasted tomatoes for extra flavor and color.
• Use a different cheese: Any hazelnut and relatively dry cheese, including Parmesan, aged gouda or Grana Padano, works all in place of Pecorino Romano.
• Go free dairy products: Jump the cheese and butter and end up with a drizzle of extra virgin olive oil instead of the GHI.
• Add pesto: Mix a spoonful of basil, almond or tomato pesto dried in the sun for even more strata layers.

What to serve with spinach couscous

A couscous outline is an easy accompaniment for almost all the main ones. I think this would be particularly beautiful with chicken breasts stuffed with spinach or salmon and sheet metal vegetables. It would also be a great accompaniment to absorb the prawns impertinent, but easy.

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