Spinach, Tomato & Onion Couscous
Spinach, Tomato & Onion Couscous is a lacto ovo vegetarian main course. For $3.16 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe makes 3 servings with 555 calories, 19g of protein, and 24g of fat each. Head to the store and pick up feta, spinach, salt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. 8 people found this recipe to be yummy and satisfying. It is brought to you by Foodista. With a spoonacular score of 92%, this dish is excellent. Try Roasted Garlic Couscous with Tomatoes, Dill, Onion, and Spinach, Fetan and Green Onion Couscous Cakes over Tomato-Olive Salad, and Lamb Chops with Spinach Tomato Couscous for similar recipes.
Servings: 3
Ingredients:
1/2 cup feta (preferably goat or sheep's milk) crumbled, plus extra for garnish
2 tablespoons olive oil
1/4 cup pine nuts
1 small large red onion, chopped into pieces
1/4 teaspoon salt
5 cups fresh spinach, thoroughly washed
1/2 pound ripe small tomatoes (preferably strawberry, cherry or
1 1/2 cups water
1 cup whole-wheat couscous
Equipment:
frying pan
pot
bowl
Cooking instruction summary:
- Bring the water, along with half the salt, to a boil in a small pan. Once boiling, add the couscous, stir and cover with a lid. Remove the pot from the heat, and allow it to sit for the 5 to 7 minutes it takes to cook the vegetables.
- Heat a large pan over medium-high heat and add the 2 tablespoons of olive oil. Once the oil is hot, add the onions and saut until they begin to brown. Add the tomatoes and remaining salt and saut until they begin to wilt, about 20 to 30 seconds. Add the spinach and saut just until it wilts but remains bright green. Finally, stir the pine nuts into the vegetable mixture and remove the pan from the heat. Season with salt and pepper to taste.
- Pour the couscous into a large bowl, add the sauted vegetables along with the crumbled feta and toss everything together. Top with the extra crumbled feta and enjoy while hot.
Step by step:
1. Bring the water, along with half the salt, to a boil in a small pan. Once boiling, add the couscous, stir and cover with a lid.
2. Remove the pot from the heat, and allow it to sit for the 5 to 7 minutes it takes to cook the vegetables.
3. Heat a large pan over medium-high heat and add the 2 tablespoons of olive oil. Once the oil is hot, add the onions and saut until they begin to brown.
4. Add the tomatoes and remaining salt and saut until they begin to wilt, about 20 to 30 seconds.
5. Add the spinach and saut just until it wilts but remains bright green. Finally, stir the pine nuts into the vegetable mixture and remove the pan from the heat. Season with salt and pepper to taste.
6. Pour the couscous into a large bowl, add the sauted vegetables along with the crumbled feta and toss everything together. Top with the extra crumbled feta and enjoy while hot.
Nutrition Information:
covered percent of daily need
