Pearled Couscous with Spinach and Tomato

I love the flavor of the couscous with tomato and that spinach is added at the end of cooking, so it's not really wilted. It is fast and easy to make dish (as usually), so we have this meal on the table pretty often.

  • 1 cup (8 oz) pearled (Israeli) couscous

  • 1 small onion, chopped

  • 2 ½ cups homemade chicken or vegetable stock

  • 1 pint grape tomatoes, halved

  • 2 cups roughly chopped spinach

  • salt, pepper

  • olive oil

  • oregano, red pepper flakes, fresh basil (optional)


Chop the onion and sauté with olive oil in a medium pan on medium heat for 2-3 minutes until translucent. Add salt, pepper, oregano, red pepper flakes (if using), couscous and chicken broth and let simmer until couscous is soft, about 12-14 minutes. Take the pan off the heat and stir in tomatoes and spinach just until combined. Adjust the seasoning and top with fresh basil. If you omit red pepper flakes, this is a very kid-friendly recipe. Serves 3-4

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