i gleaned this recipe one evening looking for a hearty side to serve with chicken shawarma. israeli couscous has been a permanent kitchen staple ever since! adapted from martha stewart.

Prep Time: 3 min | Cook Time: 10 minutes  Serves: 2


  • 1/4 cup Israeli (pearl) couscous
  • 1/2 tsp olive oil
  • 1/2 cup of chicken stock
  • 1 garlic clove, minced
  • Coarse salt and pepper
  • 2 cups baby spinach
  • 1 tbspn sliced almonds


In a small saucepan, heat 1/2 teaspoon olive oil over medium heat. Add the dry couscous and stir constantly until the couscous is lightly toasted – about 1 to 2 minutes.

Add 1/2 cup of chicken stock and garlic; season with salt and pepper. Bring to a boil, cover, and reduce heat to low.

Cook until the liquid is almost absorbed, about 6 minutes (add more liquid in splashes before this point, if needed). Add spinach and cook until tender, 1 minute. Stir in sliced almonds and serve.