Couscous with spinach and lemon brings a refreshing burst of flavor to any meal. This vibrant dish combines the nutty texture of couscous with the earthiness of spinach and the zesty kick of lemon, creating a simple yet satisfying recipe. To make this delightful meal, you’ll need dried couscous, olive oil, chopped onion, garlic, fresh spinach, a lemon, hot water or vegan stock, fresh parsley, and some salt and pepper.
I love how quickly this dish comes together, making it perfect for a weeknight dinner or a light lunch. The combination of ingredients not only enhances the dish’s flavor but also packs in nutritional benefits. With just a few easy steps, you can whip up a nourishing meal that’s sure to please.
Couscous in a nutshell
Couscous is a versatile and delightful grain I like incorporating into various dishes. It primarily comes from steamed semolina, making it light and fluffy.
Here are some key points about couscous:
- Types: There are several types of couscous, including Moroccan, Israeli (or pearl), and Lebanese, each with unique sizes and textures.
- Nutritional Benefits: Couscous provides carbohydrates and protein, along with essential vitamins and minerals.
- Culinary Uses: I love using couscous in salads, bowls, and as a side dish. It pairs well with vegetables, legumes, and various seasonings.
Its adaptability makes couscous a go-to ingredient in my kitchen. I often experiment with different herbs, spices, and ingredients to create new flavor profiles. Whether sweet or savory, couscous brings a pleasant texture and taste to my meals.
Ingredients:
- 1 cup (180 g) of dried couscous
- 1 tbsp of olive oil
- 1 chopped onion
- 3 chopped garlic cloves
- 5 oz of rinsed spinach
- 1 lemon
- 1 cup of hot water or vegetable stock
- Small handful of fresh chopped parsley
- Salt and pepper to taste
How to make couscous with spinach and lemon?
- Heat a pan on low-medium heat as the first step in making this dish. Add the dried couscous to the pan and toast it gently for about 4-5 minutes, stirring often until it turns golden brown. Once done, remove the couscous from the heat and set it aside in a bowl.
- Next, heat the pan again, this time adding some oil. Toss in chopped onion, seasoning it with salt and pepper. Cook for around 5 minutes until the onion begins to soften.
- When the onion looks good, add minced garlic and fresh spinach. Stir everything together, cooking gently for a few minutes until the spinach wilts down nicely.
- After the spinach is ready, turn off the heat. Mix in the toasted couscous and the zest from half a lemon. Then, pour boiling water or vegetable stock over the mixture.
- Cover the pan with a lid and let it steam for about 5 minutes or until the couscous is soft. If needed, give it a little extra time depending on what type I used.
- Once it’s fluffy, use a fork to fluff it up. Stir in chopped parsley and half a lemon juice. Taste and adjust the seasoning, adding more salt, pepper, or lemon to your liking. Finally, serve it alongside something like pico de gallo or cashew parmesan. Enjoying this dish always makes me happy!
Nutritional Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 219 |
| Protein | 7 g |
| Carbohydrates | 39 g |
| Fiber | 4 g |
| Fat | 4 g |
| Vitamin C | High |
| Sodium | 327 mg |
Serving Suggestions
Dish Pairings
I often serve this couscous alongside grilled chicken or fish, as the citrusy flavors balance well with the richness of the protein. A light lemon herb dressing on the protein can tie the flavors together beautifully.
For a vegetarian option, pair it with roasted vegetables like zucchini and bell peppers. The caramelized sweetness of the vegetables enhances the fresh taste of the couscous.
To elevate the meal, consider offering a side of tzatziki or a yogurt-based sauce. This can add a creaminess that contrasts nicely with the texture of the couscous.
Presentation Tips
Presentation is key to making any dish inviting. I like to serve couscous in a shallow bowl, allowing its fluffy texture to shine. A sprinkle of toasted pine nuts or almonds on top adds a pleasing crunch.
Garnishing the dish with fresh parsley or a slice of lemon not only brightens the plate but also enhances the citrus flavor.
Incorporating colorful side dishes, like a mixed greens salad or roasted vegetables, creates a beautiful contrast and makes the meal more visually appealing. I find that colorful meals are more enticing and enjoyable to eat.
Storage and Reheating
Storing Leftovers
After serving, let the couscous cool to room temperature. This helps prevent condensation, which can make it soggy.
Transfer the cooled couscous to an airtight container. I usually portion leftovers into smaller containers for easy access.
Store it in the refrigerator if you plan to eat it within 3-4 days. For longer storage, consider freezing it. Seal it in a freezer bag, pushing out as much air as possible. Frozen couscous can last up to 3 months.
Remember to label any containers with the date for easy tracking.
Best Reheating Methods
When I’m ready to enjoy my couscous again, I carefully reheat it to maintain its quality. The microwave is convenient for quick reheating. Place the couscous in a microwave-safe bowl and add a splash of water. Cover it with a damp paper towel and heat on medium power for 1-2 minutes, stirring halfway through.
If I have a bit more time, I prefer reheating on the stovetop. I add a little olive oil and water to a skillet over medium heat. Stir in the couscous and heat for about 5 minutes until it’s warmed through.
This method keeps it fluffy and flavorful.
Cooking Tips and Tricks
- Use Quality Ingredients: Fresh spinach and fresh lemons will make a noticeable difference in flavor. Choose vibrant greens and ripe lemons.
- Flavor the Water: When cooking couscous, consider adding a pinch of salt or a splash of olive oil to the boiling water. This simple addition enhances the overall taste.
- Toast the Couscous: Before adding water, lightly toast the couscous in a pan with a touch of olive oil. This step brings out a nutty flavor.
- Steam the Spinach: To keep the spinach bright green, lightly steam it rather than boiling. This preserves nutrients and color.
- Add Zest: Don’t skip the lemon zest! It intensifies the lemon flavor and adds a pleasant aromatic component.
- Mix Well: After cooking, fluff the couscous gently with a fork. This keeps it from clumping together.
- Toppings: Consider adding toasted nuts or seeds for crunch. Pine nuts or slivered almonds work beautifully.
- Serve Warm or Cold: This dish can be enjoyed warm or cold, making it versatile for different occasions.
Conclusion
Couscous with spinach and lemon offers a delightful blend of flavors. I find it refreshing and light, perfect for any meal of the day.
The ingredients combine beautifully. Spinach adds a nutritious boost, while lemon brings a zesty brightness. This dish is easy to prepare and incredibly versatile.
I love serving it with grilled chicken or fish for a complete meal. Alternatively, it works well as a standalone side dish.
To make it even more appealing, I often sprinkle some feta cheese on top. This adds a creamy texture that contrasts nicely with the fluffiness of couscous.
With just a few simple steps, anyone can enjoy this dish. It’s a great way to incorporate more greens into my diet while keeping things tasty and satisfying.
Need a vegan dessert? Try this kunafa without cheese. It’s delicious!
Get that recipe now (by clicking the image below):
