Sun-dried Tomato & Spinach Couscous
Our next Vegetarian Venture is inspired by a meal I had at one of my favorite restaurants. I’d never had couscous before, and it ended up being the side of the entree I got one night. It wasn’t even the whole meal, but it was so good I knew I had to try to find a similar recipe when I got home. I’m sure this one is not even close to what I had that night, but turns out it’s equally delicious!
If you don’t know, couscous is a traditional North African dish of small steamed granules of rolled semolina, which is also the same type of durum wheat used to make pasta. The original recipe I found was a little different, and we have since adjusted it to really make it our own. Using vegetable broth instead of water gives the couscous an extra boost of flavor, and I also use sun-dried tomatoes rather than cherry, which definitely changes up the flavor profile as well. The spices and seasonings can be adjusted as you see fit, and it would be just as good with other veggies added to it. This recipe is also great for during the week and only takes 30 minutes or less to make! Who doesn’t love that?
I’m sure I will revisit couscous in a different recipe some day, but for now I hope you enjoy this favorite!
-S
Ingredients:
1 1/3 cup couscous
2 cups of vegetable broth
Olive oil
1 small onion, diced
1 cup (ish) sun-dried tomatoes
2-5 garlic cloves, minced
2 cups baby spinach
15 oz can of chickpeas, drained and rinsed
Italian seasoning, to taste
Dash of crushed red pepper
Method:
Add couscous and vegetable broth to a pot. Bring to a boil, cover, and remove from heat.
Heat olive oil in a large skillet at medium heat. Add onions and garlic and sauté until fragrant.
Add sun-dried tomatoes and spinach and cook into spinach is wilted. You may need to lower heat to ensure the garlic doesn’t burn.
Stir in the couscous, chickpeas, Italian seasoning and crushed red pepper.
Top with freshly grated parmesan and serve.
