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.
-
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
-
Heat olive oil in a saucepan. Add onions and cook until softened.
-
Add the broth and spinach. Bring to a boil.
-
Add in the couscous and stir to combine.
-
Remove pan from heat, cover and let stand for 5 minutes or until liquid is absorbed.
-
Toss in remaining ingredients.
* Garlic infused olive oil can be substituted with 1 tbsp. olive or canola oil plus 1 tsp. fresh minced garlic.