1 T. olive oil
Salt & black pepper
1 10-oz. box couscous
1 garlic clove (recipe calls for 2 but I was happy with 1) thinly sliced
¼ cup pine nuts
2 cups baby spinach, chopped
¼ cup crumbled feta cheese (1 oz)
2 T. fresh lemon juice
Cook the couscous according to the package directions. (I made with chicken broth and added an extra 1/8 – ¼ cup of broth). Meanwhile, heat the oil in a large skillet over medium-high heat, and sauté the garlic and pine nuts until golden, 2 – 3 minutes. When the couscous is done (about 5 minutes), fold in the spinach, feta, lemon juice, pine nuts & garlic, and ½ t. each salt & pepper.
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