You may also like
Categories:Viewed: 1 - Published at: 6 years ago
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 each shallots minced (or sub. red onion)
- 1 1/2 cups couscous Israeli
- 1 1/2 cups vegetable stock or chicken stock
- 1 cup spinach frozen, thawed and squeezed dry
- 1/4 cup parmesan, parmigiano-reggiano cheese, grated or to taste
Method
- Heat oil and butter in a saucepan over medium high heat.
- Add the shallots (or minced red onion) and cook, stirring frequently for 3 minutes or beginning to soften.
- Add the couscous and cook stirring until the couscous begins to turn golden, another 5 minutes.
- Add the vegetable stock, bring to the boil, reduce heat, cover and simmer for about 7 minutes.
- Stir in the spinach, cover the pot and cook for another 5 minutes.
- Remove from the heat and stir in the Parmesan cheese.
- Taste and adjust seasoning with salt and fresh ground black pepper.
