Serves 4
25 min
Skillet Pearled Couscous with Tomatoes, Feta, and Spinach
Recipe GLPR12b70fe8eac865
A vibrant, one-skillet Mediterranean dish combining tender pearled couscous with sweet grape tomatoes, creamy feta cheese, and wilted spinach. Finished with fresh basil and lemon juice for a bright, herbaceous flavor that comes together in just 25 minutes.
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Ingredients
1 tablespoon olive oil
1 small shallot, thinly sliced
¼ teaspoon Pinch of dried red chile flakes
Kosher salt and freshly ground black pepper to taste
6 ounces pearled (Israeli) couscous
2½ 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 lemon juice
½ cup chopped fresh basil
Directions
Heat olive oil in a large skillet over medium heat. Add the shallot slices and sauté for 1–2 minutes until softened and fragrant. Stir in the red chile flakes and season lightly with salt and pepper.
Add the pearled couscous to the skillet and toast, stirring frequently, for 2–3 minutes until it becomes translucent and has a light golden hue.
Pour in the vegetable broth, increase heat to medium-high, and bring to a boil. Once boiling, reduce heat to medium and simmer uncovered for 8–10 minutes, stirring occasionally, until the couscous is tender and the liquid is nearly absorbed.
Add the halved grape tomatoes and chopped spinach to the skillet. Stir gently and cook for 1–2 minutes until the spinach is wilted and the tomatoes are warmed through.
Remove from heat and stir in the lemon juice. Taste and adjust seasoning with additional salt and pepper as needed.
Transfer to a serving dish and top with the crumbled feta cheese, sliced scallion greens, and fresh basil. Serve warm and enjoy.
