Israeli Couscous With Parmesan and Spinach

Israeli "Couscous"
Quinn Dombrowski/Creative Commons
  • Total: 25 mins
  • Prep: 3 mins
  • Cook: 22 mins
  • Yield: Serves 4 (4 servings)
Nutritional Guidelines (per serving)
307 Calories
6g Fat
52g Carbs
12g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Serves 4 (4 servings)
Amount per serving
Calories 307
% Daily Value*
Total Fat 6g 7%
Saturated Fat 3g 13%
Cholesterol 11mg 4%
Sodium 349mg 15%
Total Carbohydrate 52g 19%
Dietary Fiber 4g 15%
Protein 12g
Calcium 107mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 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

Steps 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.

  3. Remove from heat, stir in the parmesan cheese and salt to taste.