This couscous is an easy one-pot dish to throw together on a busy night. Serve it with pan-browned yellow squash.
- 2 Tbsp. extra virgin olive oil
- 1 small red onion, diced
- 1 tsp. minced garlic, (about 2 cloves)
- 1 tsp. ground cumin
- 1 tsp. curry powder
- 1 1/4 cups Israeli (large grain) couscous
- 3 cups reduced-sodium chicken or vegetable broth
- 12-16 oz. fresh spinach, stems removed and coarsely chopped
- 15 oz. canned chickpeas, drained and rinsed
- 1/2 lemon, juice only, about 2 Tbsp.
- 1/4 tsp. salt, or to taste
- 1/8 tsp. black pepper, or to taste
- In a stockpot, heat the oil over medium heat. Add the onions, garlic, cumin and curry powder and cook for about 3 minutes until the onions begin to get tender. Add the couscous and continue sautéing it, stirring frequently, until the onions are tender, about 3 - 5 more minutes. (Start the squash, if you are serving it.)
- Add the broth, bring it to a boil, and cook it covered for 5 minutes, reducing the heat so it doesn't boil over. Add the spinach and bring it back to a boil, and cook it covered for about 3 minutes, or until the couscous is fully cooked.
- Gently stir in the chickpeas, lemon juice, and salt and pepper until it is heated through. Serve it immediately or refrigerate it for up to 2 days.
Scramble Flavor Booster: Add 1/8 tsp. cayenne pepper with the cumin and curry powder, double the curry powder, and serve it topped with feta or goat cheese.
Tip: If you use baby spinach rather than conventional spinach, you do not need to chop it before adding it to the dish.
source: SOS The Six O'Clock Scramble to the Rescue by Aviva Goldfarb
tags: vegetarian, vegan, pareve
Ingredients for side dish - PAN-BROWNED YELLOW SQUASH OR ZUCCHINI
- 2-3 yellow squash or zucchini (s)
- 1 Tbsp. extra virgin olive oil (s)
- 1 Tbsp. butter (s)
- 1/4 tsp. salt (s)
- 1/4 tsp. chili powder (optional) (s)
- 1/8 tsp. black pepper (optional) (s)
To make pan-browned yellow squash or zucchini, cut 2 - 3 squash into medium to thin round slices. In one or two large skillets (depending on how big your skillets and squash are), heat 1 Tbsp. olive oil and 1 Tbsp. butter over medium to medium-high heat. Add the squash, and sauté them, flipping once, until they are well browned, about 5 minutes per side. After flipping the slices, season them with 1/4 tsp. salt, 1/4 tsp. chili powder (optional) and/or 1/8 tsp. black pepper, or to taste. Serve them hot.