I made this recipe for my daughter Randi and her husband Dan last night as a side dish, and they loved it! It is healthy, easy to make, and much more tasty than the average couscous recipe. The whole wheat couscous tastes just as good as the regular, so if you can find it, I recommend using it as it is healthier. This recipe serves about 3-4 people, double this recipe for 5-8 people.
- 1 box Near East whole wheat couscous- box says plain
- 2-4 garlic cloves, finely chopped
- 1/4 cup pine nuts
- about 3 1/2 -4 ounces of prewashed baby spinach
- 1/4 cup crumbled Feta cheese
- about 1/2 teaspoon lemon zest, grated on microplane
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
Note: If you do not like feta cheese, or you’d like the dish to be even less fattening, eliminate the feta cheese.
In large skillet, toast pine nuts till lightly browned. Then add 2 tablespoons olive oil and 2 very large ( or 4 small) minced garlic cloves and put flame on medium. Saute until garlic is translucent. Add spinach over low flame, just until spinach is wilted. Add salt and pepper. Add lemon juice and zest. Take off heat. (You can do this part in advance if you wish.)
A few minutes before you are ready to serve, follow directions and recipe on box for couscous- follow exactly. When couscous is ready, add it to warmed spinach mixture in large skillet and mix. Spoon into serving bowl, sprinkle feta cheese over, mix gently, and serve.