Spinach Couscous Recipes

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.

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.

LEMONY COUSCOUS WITH SPINACH

Steps:

• In 3-quart saucepan, cook bell pepper, onion, celery, oil and lemon juice over medium heat about 4 minutes, stirring occasionally, until vegetables are crisp-tender.
• Stir in broth. Heat to boiling. Stir in couscous, spinach, lemon peel and pepper. Remove from heat. Cover; let stand 5 minutes. Uncover; fluff with fork.

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.