Couscous with spinach and feta makes a delicious dish perfect for any occasion. It combines the nutty flavor of pearl couscous with the freshness of spinach and the tanginess of feta, creating a delightful culinary experience. To make this tasty meal, you’ll need pearl couscous, extra virgin olive oil, vegetable stock, chickpeas, red onion, fresh mint, cilantro, baby spinach, crumbled feta, shelled pistachios, and a simple dressing of olive oil, orange juice and zest, apple cider vinegar, red chili, sea salt, and black pepper.
I love how effortless it is to whip up. Each ingredient contributes to a nutritious balance, showcasing the vibrant colors and flavors that make this meal a standout. I often reach for this recipe when I want something quick yet satisfying.
What Is Pearl Couscous
Pearl couscous, also known as Israeli couscous, is a small, round pasta made from wheat. It has a unique texture that sets it apart from traditional couscous. The grains are larger than regular couscous and have a chewy consistency.
I love pearl couscous for its versatility. You can use it in salads, soups, or as a base for various dishes. It absorbs flavors well, making it a great companion for rich sauces or seasonings.
You can also find flavored varieties, adding even more options to your meals. With its appealing texture and adaptability, pearl couscous is a delightful addition to many recipes.
Ingredients:
- 1½ cups of pearl couscous
- ½ tbsp of extra virgin olive oil
- 1¾ cups of vegetable stock
- 14 oz can of drained chickpeas
- ½ chopped red onion
- ½ cup of finely chopped fresh mint leaves
- 1 cup of finely chopped fresh coriander
- 2 cups of fresh baby spinach
- ½ cup of crumbled feta cheese
- ¼ cup of shelled pistachios
For the dressing:
- 2 tbsp of extra virgin olive oil
- Zest and juice of ½ orange
- 2 tsp of apple cider vinegar
- 1 finely chopped red chili, deseeded
- ½ tsp of salt
- ⅓ tsp of ground black pepper
How to make couscous with spinach and feta?
- To begin, toast the couscous in olive oil until golden brown (2-3 minutes).
- Then, simmer in vegetable stock until tender but still al dente (8-10 minutes). Let rest covered for 5 minutes to allow the grains to absorb the liquid. Fluff with a fork and transfer to a large bowl.
- Meanwhile, whisk together orange juice, orange zest, olive oil, red chili flakes, apple cider vinegar, salt and pepper. Drizzle a third of the dressing over the warm couscous, allowing it to infuse the grains.
- Fold in red onion, chickpeas, mint, and cilantro. Gently incorporate spinach, feta, and pistachios. Finish with the remaining dressing, tossing to coat.
- Enjoy!
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 404 |
| Protein | 15g |
| Carbohydrates | 58g |
| Dietary Fiber | 9g |
| Fat | 13g |
| Sodium | 631mg |
| Sugar | 6g |
Pairing and Serving Suggestions
Suggested Pairings
- Proteins: Grilled chicken or lamb complement the dish wonderfully.
- Salads: A simple tomato cucumber salad adds freshness.
- Dips: Serve with hummus or tzatziki for an added flavor boost.
Serving Ideas
I often serve this dish in a large bowl, garnished with a sprinkle of fresh herbs like parsley or mint.
Using lemon wedges on the side brightens the flavors.
Storage Tips
Freezing
If I want to save some for later, I freeze it. I portion the couscous into freezer-safe bags or containers. This way, I can easily thaw only what I need.
Tips for Best Results
- Add moisture: If it seems dry, I can stir in a little olive oil or vegetable broth.
- Taste check: Before serving, I always taste it. Adjust seasonings if needed.
Common Mistakes to Avoid
- Incorrect Water Ratio: Too much or too little water can lead to mushy or dry couscous. I typically use an approximate 1:1 ratio of water to couscous.
- Overcooking the Spinach: I find that overcooking spinach turns it slimy. Just sauté it until it’s wilted, around 2-3 minutes.
- Skipping the Seasoning: Seasoning makes a huge difference. I always add salt to the water and use black pepper and garlic for extra flavor.
- Not Letting the Couscous Rest: Allow couscous to rest after cooking. This prevents it from becoming clumpy. I usually let it sit for about 5 minutes.
- Using Crumbled Feta: While crumbled feta is common, I prefer to use chunks of feta for a creamier texture. It melts slightly and enhances the dish.
- Forgetting Fresh Herbs: Fresh herbs add brightness. I like to incorporate parsley or mint just before serving for a burst of flavor.
Conclusion
Cooking couscous with spinach and feta brings a delightful blend of flavors and textures to your table. Each ingredient contributes unique nutritional benefits, making this dish both tasty and wholesome.
I enjoy this recipe because it’s quick to prepare. Whether I’m serving it as a side or a main dish, it never fails to impress.
This meal suits various occasions, from casual dinners to special gatherings. It’s versatile and can adapt to different tastes easily. You can add herbs, nuts, or even dried fruits for a personal twist.
Did you know? This salad pairs great with this Iraqi fish dish.
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