Ham Spinach Couscous Recipes

SPINACH AND HAM QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch pie plate.
• Press spinach in an even, compact layer into the bottom of the prepared pie plate.
• Beat milk, ham, eggs, baking mix, onion, Cheddar cheese, and Monterey Jack cheese together in a bowl; pour over the spinach layer.
• Bake in preheated oven until quiche is set in the middle, 35 to 40 minutes.

SPINACH AND ONION COUSCOUS

Steps:

• In a saucepan, cook and stir onion and garlic in hot oil until tender.
• Add the broth and spinach; cook and stir frequently until the spinach thaws.
• Bring mixture to a boil and stir occasionally.
• Add in couscous; stir to combine.
• Cover, remove pan from heat, and let stand 5 minutes or until liquid is absorbed.
• Add remaining ingredients; stir to combine.
• Serve immediately.

SPINACH MUSHROOM COUSCOUS

Steps:

• Bring broth, salt, and 1 teaspoon oil to a boil in a medium saucepan.
• Stir in couscous. Cover.
• Remove from heat; let stand at least 5 minutes.
• Heat 12-inch skillet and add 1 tablespoon oil, garlic, and onion. Saute for 5 minutes or until onion becomes translucent.
• Add mushrooms and saute another 5 minutes.
• Add spinach and toss well to coat leaves with oil. Saute 5 minutes.
• When the leaves are wilted, remove skillet from heat. Add prepared couscous, olives, cheese, lemon juice, pepper, and cilantro.
• Mix well and serve.

HAM & SPINACH COUSCOUS

Steps:

• In a large saucepan, combine the water, ham, spinach and garlic salt. Bring to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork. Sprinkle with cheese.

SPINACH, HAM, AND RICE CASSEROLE

Steps:

• Preheat oven to 375 degrees. In a large bowl, combine spinach, rice, milk, eggs, 3/4 cup cheese, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. In a large skillet, heat oil over medium-high. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until onion is soft and beginning to brown, about 10 minutes. Add wine and cook until evaporated, about 3 minutes. Add ham and cook until warmed through, about 2 minutes.
• Add ham mixture to spinach mixture and stir to combine. Transfer to four 10-ounce ramekins or an 8-ounce square baking dish; top with 1/4 cup cheese. Bake until warmed through and golden brown on top, 20 to 30 minutes.

LEMON SPINACH COUSCOUS

Steps:

• Bring water to a boil.
• Add couscous, butter and salt.
• Remove from heat and let stand 5 minutes.
• In a shallow pan, heat oil.
• Add spinach, lemon juice, pine nuts, and orange peel.
• Cook until spinach wilts slightly and changes color (about 1 minute).
• Remove from heat.
• Mix spinach mixture with couscous.
• Add freshly ground black pepper to taste.

LAMB, SPINACH, AND COUSCOUS SOUP

Steps:

• In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the lamb necks. Add the onion and the garlic and cook the mixture, stirring, for 10 minutes, or until the onion is golden. Add the water, the broth, the wine, the parsley, and the carrot, bring the liquid to a boil, skimming the froth, and simmer the mixture, uncovered, for 2 hours. Transfer the lamb necks with tongs to a cutting board, discard the fat and bones, and chop the meat coarse. Add the meat to the kettle with the mint, the rosemary, and the spinach, bring the liquid to a boil, and add the couscous. Boil the soup, stirring, for 5 minutes, or until the couscous is tender, and season it with salt and pepper.