Israeli Couscous With Parmesan and Spinach

Israeli "Couscous"
Quinn Dombrowski/Creative Commons
  • 25 mins
  • Prep: 3 mins,
  • Cook: 22 mins
  • Yield: Serves 4 (4 servings)
Ratings (7)

This comforting side dish is quick to make and is especially appealing to kids, who will enjoy the toothsome texture of the Israeli couscous, which are larger than typical couscous.

What You'll Need

  • 1 teaspoon olive oil (extra virgin)
  • 1 tablespoon butter
  • 2 small shallots (minced, or half an onion)
  • 1 1/2 cups Israeli couscous 
  • 1 1/2 cups stock (vegetable)
  • 1 cup spinach (chopped frozen)
  • 2-3 tablespoons parmesan cheese
  • Salt to taste

How to Make It

  1. In a saucier or saucepan, heat oil and butter together over medium-high heat until the butter melts. Add shallots and saute, stirring frequently, until they are translucent, about 2 to 3 minutes. Add the couscous and saute, stirring frequently until the couscous beings to turn golden, 3 to 5 minutes.
  2. Add the stock, bring to a simmer, reduce heat to low (or enough heat to maintain a simmer), and cover. Cook for 7 minutes. Stir in the frozen spinach, cover pot again and cook for 5 to 7 additional minutes, until the couscous is tender.
  1. Remove from heat, stir in the parmesan cheese and salt to taste.
Nutritional Guidelines (per serving)
Calories 307
Total Fat 6 g
Saturated Fat 3 g
Unsaturated Fat 2 g
Cholesterol 11 mg
Sodium 349 mg
Carbohydrates 52 g
Dietary Fiber 4 g
Protein 12 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)