Saffron Couscous & Spinach Stew
Saffron Couscous & Spinach Stew takes about 45 minutes from beginning to end. This recipe serves 2. One portion of this dish contains roughly 17g of protein, 10g of fat, and a total of 419 calories. For $2.64 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. 109 people were impressed by this recipe. Several people really liked this main course. It is brought to you by Love & Lemons. It can be enjoyed any time, but it is especially good for Autumn. A mixture of spinach, Salt & Pepper, garlic, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns an amazing spoonacular score of 99%. If you like this recipe, you might also like recipes such as Fish Stew With Saffron Couscous, Saffron Couscous, and Lemony Saffron Couscous.
Servings: 2
Ingredients:
1 14 oz. can tomatoes
½ cup cooked chickpeas, drained
2 cloves of garlic, minced
½ cup uncooked Israeli couscous
about 1 cup sliced leeks
1.5 cups chopped mushrooms
1 tablespoon olive oil
3 generous pinches of saffron
salt & pepper
3 big handfuls of spinach
½ - 1 teaspoon paprika (smoked or sweet)
(up to) 14 oz. water
1 tablespoon sherry vinegar or white wine vinegar.jpg)
Equipment:
oven
pot
frying pan
Cooking instruction summary:
Preheat oven to 350 degrees.In a medium oven-proof pot, saut leeks with salt and pepper. Once they're translucent, add garlic, mushrooms, and more salt and pepper. Cook until the mushrooms are soft. Add a splash of sherry vinegar and stir.Add tomatoes, saffron, smoked paprika, chickpeas and couscous. Fill your empty 14 oz. tomato can with water and add most of it to the pan. Stir, cover and bake for 20-25 minutes or until the stew is thick and the couscous is cooked. Remove from the oven and stir in the spinach until it's wilted and incorporated. Taste and adjust seasonings and serve.
Step by step:
1. Preheat oven to 350 degrees.In a medium oven-proof pot, saut leeks with salt and pepper. Once they're translucent, add garlic, mushrooms, and more salt and pepper. Cook until the mushrooms are soft.
2. Add a splash of sherry vinegar and stir.
3. Add tomatoes, saffron, smoked paprika, chickpeas and couscous. Fill your empty 14 oz. tomato can with water and add most of it to the pan. Stir, cover and bake for 20-25 minutes or until the stew is thick and the couscous is cooked.
4. Remove from the oven and stir in the spinach until it's wilted and incorporated. Taste and adjust seasonings and serve.
Nutrition Information:
covered percent of daily need
