Spinach Couscous with Lemon and Garlic
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(2)
Ingredients
4 servings
- 1 cup (180 g) dried couscous (see notes for ratio info)
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, chopped
- 5 oz (150 g) spinach, rinsed
- 1 lemon
- 1 cup (240 ml) kettle-hot water or vegan stock
- Small handful fresh parsley, chopped
- Salt and pepper to taste
How would you rate this recipe?
Preparation
Step 1
Heat a pan over low-medium heat and add the dried couscous to the dry pan. Toast gently for around 4-5 minutes or until golden brown, moving regularly to avoid burning. Remove from the heat and set the couscous aside in a bowl.Note: It helps if the pan has a tight-fitting lid for later (see recipe notes for alternative).
Step 2
After emptying the toasted couscous from the pan, heat the pan again on medium heat and add the oil. Add the chopped onion, season with salt and pepper, and cook for around 5 minutes or until starting to soften.
Step 3
Once the onion has started to soften, add the garlic and spinach. Stir and cook gently for a few minutes until all of the spinach has wilted down.
Step 4
Once the spinach has wilted, turn off the heat. Stir in the toasted couscous and the zest of half a lemon (the juice will go in at the end).
Step 5
Pour over the boiling water or vegan stock. Cover with a lid and leave to steam for around 5 minutes or until the couscous is soft (it may take slightly longer depending on the variety).
Step 6
Once soft, fluff up the couscous lightly using a fork.
Step 7
Stir in the chopped parsley and the juice of half a lemon. Adjust to taste, adding any extra salt, pepper, or lemon zest/juice. Serve with sides such as pico de gallo or cashew parmesan and enjoy.📸 Recipe steps >📖 Table of contents >
Step 8
Save recipe for the next time?
