Spinach And Red Pepper Couscous Recipes

SPINACH AND CHICKPEAS WITH COUSCOUS

Steps:

• Heat 1/4 cup broth in a large saucepan. Add onion, garlic and curry powder and saute until onion begins to soften, about 4 minutes.
• Add remaining broth and spinach. Bring to a boil, reduce heat and simmer for 10 minutes. Stir in chickpeas and black pepper, continue simmering until spinach is tender and chickpeas are heated through.
• Pour boiling water over couscous, cover and let stand for 5 minutes.
• Divide couscous among bowls.
• Serve spinach-chickpea mixture over couscous.

RED BELL PEPPER COUSCOUS

Steps:

• In a small saucepan, heat oil at medium heat. Add onion, bell pepper, thyme, salt and pepper and cook, stirring often, for 5 minutes or until veggies have softened.
• Pour the vegetable broth in the saucepan and bring to boil. Add couscous and stir. Cover and remove from the heat. Let rest 5 minutes. Fluff with a fork.

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.