Ingredients
The following ingredients have 4 Servings
- 1 Cup Pearl Couscous
- 1 Tbsp. extra-virgin olive oil
- 1 1/4 cup low-sodium chicken broth --heated in the microwave or stove
- 8 oz. fresh baby spinach
- 8 oz. grape tomatoes halved
- 1 tsp. minced garlic
- 1/2 lemon juiced
- 1/2 tsp. Kosher salt
- 1/2 tsp. fresh ground pepper
- 2 Tbsp. extra-virgin olive oil
Instruction
- In a nonstick pan toast the couscous in the 1 tbsp. of olive oil until lightly tan.
- Carefully add the hot broth to the couscous and simmer until the couscous absorbs all of the liquid. About 5 minutes
- Fluff with fork and put in a preheated 170F oven to keep warm.
- In a large nonstick skillet heat the 2 tbsp. of olive oil over medium heat; sauté tomatoes and garlic until fragrant, 1-2 minutes.
- Add the spinach to the skillet; sauté until wilted; 2 minutes.
- Season mixture with the lemon juice, salt, and pepper.
- Serve right away over the warm couscous.
