Israeli couscous, those tiny pasta pearls, are our secret weapon in the kitchen. They're so versatile, they can transform into anything from a hearty main to a light side dish. Today, we're giving them a green glow-up with a simple, dairy-free recipe that's perfect for pairing with your favorite protein. Think flaky fish cakes or shawarma grilled chicken – this couscous is the ideal complement. Let's dive in!
Ingredients
Servings 4
- 2 tablespoons olive oil
- 2 shallots chopped
- 2 cloves garlic minced
- 1 1/2 cup dry Israeli couscous
- 1 1/2 cups vegetable broth
- 2 cups fresh spinach
- 1/2 cup peas optional
- 1/4 cup Parmesan cheese grated (optional)
Nutritional Facts
Nutrition Facts
Ptitim with Spinach
Amount per Serving
Calories
153
% Daily Value*
Fat
9
g
14
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
0.3
mg
0
%
Sodium
420
mg
18
%
Potassium
191
mg
5
%
Carbohydrates
16
g
5
%
Fiber
2
g
8
%
Sugar
9
g
10
%
Protein
3
g
6
%
Vitamin A
1742
IU
35
%
Vitamin C
13
mg
16
%
Calcium
48
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Heat oil in a saucepan over medium-high heat. Add the shallots and cook, stirring frequently for 3 minutes or beginning to soften. Add garlic and cook 1 minute. Add the couscous and cook stirring until the couscous begins to turn golden, another 5 minutes.
- Add the vegetable broth, bring to the boil, reduce heat, cover and simmer for about 7 minutes. Stir in the spinach and peas, cover the pot and cook for another 5 minutes. Remove from the heat and stir in the Parmesan cheese. Taste and adjust seasoning with salt and fresh ground black pepper.
