Basil Scented Spinach and Couscous

By inpatskitchen
July 2, 2013
14 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: This was made a couple of weeks ago to go along with grilled lamb chops. Make it a main by adding some feta and olives.inpatskitchen

Serves: 3 as a side

  • 1 tablespoon extra virgin olive oil
  • 1 medium leek, white and light green part only, diced
  • 1 clove minced garlic
  • 1 cup Israeli (pearl) couscous
  • 1 1/2 cups chicken broth (plus a little extra if needed)
  • 1 medium tomato, seeded and finely diced
  • 2 to 3 handfuls of baby spinach leaves, roughly chopped
  • 1/2 cup thinly sliced basil leaves
  • Salt and pepper to taste
  1. Heat the oil in a medium sauce pan with a lid and add the leek and garlic. Saute until the vegetables are soft.
  2. Add the chicken broth and couscous, bring up to a boil and then down to a simmer and simmer, covered for 8 to 10 minutes.
  3. On the heat, stir in the diced tomato and chopped spinach and stir until the spinach wilts. If the mixture seems dry at this point add a little more broth. Off the heat, stir in the sliced basil and season to your liking with salt and pepper.

More Great Recipes:
Vegetable|Side|One-Pot Wonders|Spring|Summer|Fall|Pasta|Winter