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Lemony Spinach Couscous

Lemony Spinach Couscous
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Lemony Spinach Couscous is a quick, vibrant, and nutritious meal that blends the bright zing of fresh lemon with tender spinach and fluffy couscous. This easy-to-prepare dish delivers a refreshing burst of citrus paired with wholesome greens, making it perfect as a light lunch or a versatile side. Completely plant-based and adaptable, it can be served warm or cold and customized with nuts, proteins, or spices to suit any taste or occasion.

Ingredients

Scale

Base

  • 1 cup fine or medium-grain couscous
  • 1 cup water or vegetable broth

Vegetables and Herbs

  • 3 cups fresh baby spinach
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons chopped fresh parsley or mint
  • 1 clove garlic, minced

Oils and Seasonings

  • 2 tablespoons extra virgin olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the Couscous: Bring 1 cup of water or vegetable broth to a boil. Pour it over 1 cup of couscous in a heatproof bowl. Cover tightly and let it steam for about 5 minutes until the liquid is fully absorbed. Fluff the couscous with a fork to separate the grains and ensure a light texture.
  2. Sauté the Spinach and Garlic: Heat 2 tablespoons of olive oil in a pan over medium heat. Add 1 minced garlic clove and sauté briefly until fragrant. Add 3 cups of fresh baby spinach and cook for 2 minutes, just until it wilts but remains bright green. Remove from heat.
  3. Mix Ingredients Together: Transfer the fluffed couscous to a large bowl. Fold in the sautéed spinach and garlic. Add 2 tablespoons of fresh lemon juice, 1 teaspoon of lemon zest, and 2 tablespoons of chopped fresh parsley or mint. Drizzle with additional olive oil, and season generously with salt and freshly ground black pepper. Mix gently but thoroughly to combine all flavors.
  4. Adjust and Serve: Taste and adjust seasoning as needed by adding more lemon juice or salt and pepper. Serve the couscous warm or chill it for a refreshing salad option. Optionally, garnish with toasted pine nuts, crumbled feta, or lemon slices for enhanced presentation and flavor.

Notes

  • Don’t overcook couscous; follow water-to-couscous ratio carefully and fluff well to avoid sogginess.
  • Use fresh lemon juice and zest to maximize brightness and flavor.
  • Drain spinach thoroughly to prevent excess moisture and watery texture.
  • Opt for high-quality extra virgin olive oil for richness and enhanced taste.
  • Finely chop herbs like parsley or mint for even flavor distribution.
  • This recipe is vegetarian and can be made vegan by omitting cheese or animal proteins.
  • Leftovers keep well in the refrigerator for up to 3 days in an airtight container.
  • For freezing, freeze plain couscous without spinach to preserve texture, up to 1 month.
  • Reheat gently with a splash of water or broth to maintain moisture.

Nutrition

Keywords: lemony couscous, spinach couscous, quick couscous recipe, vegetarian couscous, healthy side dish, Mediterranean salad, plant-based meal

Find it online: https://ninagourmet.com/lemony-spinach-couscous/