Tip: Read directions completely before preparing.
Ingredients:
2 tablespoons olive oil
3 garlic cloves, minced
2 cups of Israeli couscous
3 cups of chicken broth
1 teaspoon of salt (if needed, broth may already have enough salt)
1 tablespoon butter
3 large handfuls of fresh baby spinach
1/2 lemon
Directions:
Over medium heat, heat a large saute pan, and then add olive oil. When oil has heated, add couscous and stir constantly until light brown.
Add garlic and stir for 1 minute.
Add 2 1/2 cups of chicken broth and salt (optional) then bring to a boil, then lower to medium heat. Cover and cook the couscous, stirring occasionally, for 8 minutes.
The couscous should have absorbed the liquid and be puffed up.
Turn heat to low, then stir in the remaining chicken broth (1/2 cup), then add butter and stir gently until melted.
Working with a handful at a time, put the spinach in the couscous. Stir around and put the lid back on for a minute until it wilts down. Continue with the remaining spinach.
Squeeze the juice of 1 lemon on top.
Stir it up and serve hot. When plating, add sliced avocado to garnish. Enjoy!
Tip: This side dish is excellent when served with fish!
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