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
- 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.
- 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.
- Remove from heat, stir in the parmesan cheese and salt to taste.
|Nutritional Guidelines (per serving)|
|Total Fat||6 g|
|Saturated Fat||3 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||4 g|