Sunday

spinach couscous




Couscous is a staple in many countries such as Morocco, Tunisia, Libya and others from North Africa. It is also popular in western countries especially in France. It was not until I moved to Finland that I began making couscous. All because of a friend who invited me for lunch and she made a couscous salad. I really like the Couscous with Shrimp and Veggies that I posted before and now another couscous recipe.


There are so many ways to prepare couscous not only as a savory dish but also as a dessert. This is a recipe for couscous as a side dish. You can serve this Spinach couscous with meat, chicken, fish or by itself if you are vegetarian. I like it with Tarragon Fish

Here in Portland I find couscous in the most supermarkets. It comes per-packaged but I also find it in bulk at Bales.  I often buy a variety of spices and grains in bulk at Bales because I find the quality to be very good.  
 

what you need
 
  • 1 cup couscous 
  • 2/3 cup chicken broth OR half cube of chicken bouillon dissolved in 2/3 cup warm water
  • 4 oz chopped fresh baby spinach (about 2 cups well packet)
  • 1 Roma tomato seeded and skinless finely chopped (here is  how)
  • 1/4 cup chopped onion (here is how)
  • 1/4 chopped green onion
  • 1/2 cup sliced black olives
  • 1/2 cup slivered almonds or pine nuts
  • 1/4 cup fresh chopped basil 
  • 1/4 tsp pepper
  • 1 1/2 tablespoons olive oil
Serve 4

note: have all ingredients ready before you start cooking. So go ahead and chop the onion, the spinach, the basil, the green onion and the tomato.
You need to use fresh baby spinach and fresh basil for this recipe.


what to do 

If you are making Tarragon Fish start with the fish. Once you put the fish in the oven make the couscous.






Saute the onion and green onion in olive oil.










 Add the spinach and tomatoes. 

 Stir.








When the spinach starts to wilt add the chicken broth.
Bring it to a boil.










When it boils 'first' turn off the heat, then add the couscous. 









Stir briefly. 











Cover and let it sit for 5 min.








Add the olives, basil, and nuts.
Stir carefully. 

Cover and let it sit until the fish is ready. 



Spinach Couscous
Serve immediately :)

Spinach Couscous with Tarragon Fish
Bon Appétit!

1 comment:

  1. Both of my daughters love couscous. I am looking forward to sharing this recipe with them. It looks great and doesn't seem that difficult or expensive. Thanks for more great recipes, Amelia!

    ReplyDelete