Spicy Spinach And Onion Couscous Recipes

CURRIED COUSCOUS WITH SPINACH AND CHICKPEAS

Steps:

• Heat olive oil in a skillet over medium heat. Add onion, sun-dried tomato, dill, and garlic; cook and stir until onions start to turn translucent, about 5 minutes. Stir in spinach, increase heat to medium high, and cook until spinach begins to wilt, 5 to 10 minutes.
• Pour in sherry and cook until most liquid has evaporated, about 5 minutes. Add curry powder, cayenne pepper, chickpeas, and 1 cup of the vegetable broth; cook for about 5 minutes. Add remaining broth and bring mixture to a boil. Remove from heat, stir in couscous, and cover until couscous absorbs all the liquid, 5 to 10 minutes. Season with salt.

SPICY SPINACH AND ONION COUSCOUS

Steps:

• in a saucepan on medium heat, cook onion, garlic, red pepper flakes, in olive oil until onion is soft.
• add frozen spinach and salt, cook until spinach is thawed.
• add couscous and mix.
• add chicken broth and mix.
• cover and remove from heat.
• let stand 5 minutes.
• fluff couscous with fork.
• add lemon juice and zest and mix.
• serve immediately.
• tip: to reconstitute leftovers, I put in a microwave-safe bowl with a couple splashes of chicken broth or water and cover tightly with plastic wrap and then steam in the microwave for a few minutes.

SPINACH AND ONION COUSCOUS

Steps:

• In a saucepan, cook and stir onion and garlic in hot oil until tender.
• Add the broth and spinach; cook and stir frequently until the spinach thaws.
• Bring mixture to a boil and stir occasionally.
• Add in couscous; stir to combine.
• Cover, remove pan from heat, and let stand 5 minutes or until liquid is absorbed.
• Add remaining ingredients; stir to combine.
• Serve immediately.

BAKED COUSCOUS WITH SPINACH AND PINE NUTS

Steps:

• Combine the couscous, boiling stock or water, and salt in a large bowl; cover with a plate. Let sit 5 minutes, then fluff with a fork.
• Preheat the oven to 375 degrees. Heat the olive oil in a large skillet over medium heat. Saute the garlic and onion 10 minutes, or until tender. Add the drained tomatoes and cook 10 minutes more, stirring frequently. Stir the tomato mixture into the couscous and mix in the reserved tomato juice, basil, pine nuts, raw spinach, and pepper.
• Spread half the couscous mixture into a 12 by 7 by 2-inch baking dish or other shallow (2 1/2 quart) baking dish. Sprinkle on the cheese, then top with the remaining couscous. Cover the dish with foil and bake 25 minutes, or until hot and bubbly.

LEMONY COUSCOUS WITH SPINACH

Steps:

• In 3-quart saucepan, cook bell pepper, onion, celery, oil and lemon juice over medium heat about 4 minutes, stirring occasionally, until vegetables are crisp-tender.
• Stir in broth. Heat to boiling. Stir in couscous, spinach, lemon peel and pepper. Remove from heat. Cover; let stand 5 minutes. Uncover; fluff with fork.

SPINACH COUSCOUS

Steps:

• Boil water, add couscous and set aside to soak for three minutes (or follow package directions). Add olive oil and season with salt, pepper and lemon zest. Set aside.
• Melt the butter, add finely chopped garlic, shallots or red onion and sweat until translucent. Do not let them brown because this will spoil the flavour of the dish.
• Defrost the spinach in the vegetable stock (cook off if too much liquid). Add crème fraîche and season with salt and pepper.
• Combine couscous and spinach. Check seasoning and add more salt and pepper to taste and a little lemon juice . Strew chopped coriander or flat leaved parsley over the top.