Monday, June 10, 2013
Basil Scented Spinach and Couscous
This is the side we had last night with Greek grilled lamb chops...I think if you add some cheese like feta, it would make a lovely lunch.
Makes 3 to 4 side servings
1 Tbl olive oil
1 medium leek (white and pale green part) diced
1 clove minced garlic
1 cup Israeli (pearl) couscous
1 1/2 cups chicken broth (plus more if needed)
1 medium tomato, seeded and cut into a small dice
2 to 3 large handfuls of baby spinach leaves, chopped
1/2 cup fresh basil leaves thinly sliced
S & P to taste
Heat the oil in a medium sauce pan and add the leek and garlic. saute gently until the vegetables soften and become fragrant.
Add the couscous and the chicken broth, bring up to a boil and then down to a gentle simmer. Cover and let simmer 8 to 10 minutes.
Stir in the diced tomato and spinach and while on the heat stir until the spinach wilts. If you feel you need a little more broth, now is the time to add it.
Stir in the basil and season with salt and pepper. Enjoy!