The great thing about this recipe is that it's inexpensive and, if you're making it for just one or two people, the leftovers can be made into multiple meals with a just a few new additions. You can try adding roasted asparagus to the mix or even throwing it over a bed greens with a drizzle of olive oil and lemon juice. If you're in the mood for protein, quickly cook some chicken breasts, thighs or legs and serve with couscous as a side dish. You could even season the chicken with lemon, garlic and oregano to give it a Greek twist to go with the flavors in the dish.
Note: The feta will add a considerable amount of salt, especially if you're using one in brine, so keep that in mind while seasoning the couscous.
- Yield:Serves 3 to 4
- Active time: 15 minutes
- Total time:25 minutes
- 1 tablespoon olive oil
- 1 small shallot, thinly sliced (about 2 tablespoons)
- Pinch of dried red chile flakes
- Kosher salt and freshly ground black pepper
- 6 ounces pearled (Israeli) couscous
- 2 ½ cups homemade vegetable stock or store-bought low-sodium vegetable broth
- 1 pint grape tomatoes, halved
- 2 cups roughly chopped spinach
- 3 scallions, light green parts only, thinly sliced
- ½ cup crumbled feta cheese
- 2 tablespoons freshly squeezed juice from 1 lemon
- ½ cup chopped fresh basil
Heat 1 tablespoon of olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the shallots, the chili flakes, and a pinch of salt. Cook, stirring, until softened, about 2 minutes.
Add the couscous and broth to the pan and simmer, season lightly with salt and pepper, and cook until most of the liquid is absorbed, about 12 minutes. Off the heat, stir in the grape tomatoes, spinach, scallions, half of the cheese and the lemon juice and stir to combine and lightly wilt the spinach. Adjust the seasoning as needed and then top with the remaining cheese and basil. Serve immediately