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Couscous with Spinach, Onions and Tomatoes

Light, fluffy couscous gets plenty of flavor from garlic oil, lemon juice, Parmesan, chicken stock, and tons of texture from spinach and onions for a delicious side dish or light lunch.
Course Lunch, Salad, Sides
Cuisine Middle Eastern
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6 servings

Ingredients

  • 1 tbsp garlic infused olive oil*
  • 1/2 medium onion, chopped
  • 3 cups chicken broth
  • 1 10 oz. package frozen chopped spinach (thawed, well-drained)
  • 2 cups instant couscous
  • 2 tbsp. Parmesan cheese, grated
  • 1 tbsp. lemon juice
  • 1/4 tsp. Salt
  • 1/8 tsp. pepper
  • 3 cups tomatoes, choppes

Instructions

  1. Heat olive oil in a saucepan. Add onions and cook until softened.
  2. Add the broth and spinach. Bring to a boil.
  3. Add in the couscous and stir to combine.
  4. Remove pan from heat, cover and let stand for 5 minutes or until liquid is absorbed.
  5. Toss in remaining ingredients.

Recipe Notes

* Garlic infused olive oil can be substituted with 1 tbsp. olive or canola oil plus 1 tsp. fresh minced garlic.