Description
Lemony Spinach Couscous is a vibrant, flavorful dish featuring toasted pearl couscous simmered in savory chicken or vegetable broth, enriched with garlic, Aleppo pepper, wilted baby spinach, melted ghee, and Pecorino Romano cheese. Finished with fresh lemon zest and parsley, this recipe offers a delicious, comforting Mediterranean-inspired side or light main that’s easy to prepare in under 30 minutes.
Ingredients
Scale
Broth and Seasoning
- 1.5 cups chicken stock or vegetable broth
- Kosher salt and black pepper, to taste
- Extra virgin olive oil, about 2 tablespoons
For the Couscous
- 3 large garlic cloves, minced
- 1 teaspoon Aleppo pepper or red pepper flakes (adjust to taste)
- 1 cup pearl couscous
Vegetables and Finishing Touches
- 2 cups baby spinach
- 1 tablespoon ghee or butter
- 1/2 cup freshly grated Pecorino Romano cheese, or more as desired
- Zest of 1 lemon
- 1/4 cup chopped fresh parsley
Instructions
- Warm the Broth: Pour the chicken or vegetable broth into a small saucepan and set it over medium-high heat. Bring it to a gentle simmer and keep warm while you prepare the couscous.
- Sauté the Garlic and Aleppo Pepper: In a medium saucepan, heat about 2 tablespoons of extra virgin olive oil over medium heat. Add the minced garlic and Aleppo pepper. Stir frequently, cooking gently for 2 to 3 minutes until the garlic is golden and fragrant but not browned to avoid bitterness.
- Toast the Couscous: Add the dry pearl couscous to the garlic and oil mixture. Stir constantly to toast the couscous for 1 to 2 minutes until lightly golden, which enhances its nutty flavor.
- Add Broth and Simmer: Bring the warmed broth up to a full boil and pour it over the toasted couscous in the saucepan. Season with a generous pinch of kosher salt and black pepper. Once bubbling, reduce the heat to low, cover the pan, and let it cook gently for about 12 minutes, or until the couscous is tender but still slightly firm.
- Add Greens, Ghee, and Cheese: Stir in the baby spinach, allowing it to wilt evenly. Then add the ghee or butter and the Pecorino Romano cheese. Mix well until the cheese melts into the couscous, creating a creamy consistency, then remove the pan from heat.
- Finish and Serve: Stir in the fresh lemon zest and chopped parsley to brighten the dish. Divide the couscous into serving bowls and enjoy immediately as a hearty side or light main course.
Notes
- Shop this recipe: Visit specialty Mediterranean stores or online shops to find quality ingredients such as extra virgin olive oil, pearl couscous, and Aleppo pepper for authentic flavor.
- Swap the Greens: Baby spinach can be substituted with frozen spinach (no defrosting necessary), or use fresh kale, arugula, or chopped Swiss chard. For heartier greens, allow a few extra minutes of cooking to soften.
- How to Store: Cool leftovers to room temperature, transfer to an airtight container, and refrigerate for up to 4 days. Reheat gently in a skillet over medium heat with a splash of broth or water to loosen the texture.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 1.2 g
- Sodium: 550 mg
- Fat: 10 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 12 mg
