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Spinach and Onion Couscous
- 2 tablespoons olive oil
- 1 cup frozen chopped onion
- 1 teaspoon bottled minced garlic
- 1 (14 1/2-ounce) can chicken broth
- 1 (10-ounce) package frozen chopped spinach
- 1 (10-ounce) box couscous
- 3/4 cup grated Parmesan cheese
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup chopped pecans
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Directions: In a large saucepan over medium-high heat, heat the olive oil. Add the onions and the garlic and cook until the onions are tender, about 5 minutes. Add the broth and spinach; cook, stirring occasionally until spinach thaws. Bring to a boil. Add the couscous, stirring well to mix. Remove from heat, cover, and let stand 5 minutes, or until liquid is absorbed. Add remaining ingredients, stirring well to mix.
Serves 4, prep time just five minutes, on the table in 25 minutes.
Recipe By: Cynthia Stevens Graubart , Author
The One-Armed Cook
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