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.