Ingredients

The following ingredients have 6 Servings
  • 1 tbs olive oil
  • 2 tbs finely chopped white onion
  • 1/8 tsp dried red chile flakes
  • 6 ounces pearled Israeli couscous ((I used tricolor))
  • 2 ½ cups vegetable stock (or chicken stock)
  • 1 pint grape tomatoes (halved)
  • 2 cups roughly chopped spinach
  • 3 green onions (white and pale green portion only, thinly sliced)
  • ½ cup crumbled feta cheese
  • juice of 1/2 lemon
  • 2 tbs chopped fresh basil

Instruction

  • Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the shallots, the chili flakes, and a pinch of salt. Cook, stirring, until softened, about 2 minutes.
  • Add the couscous so it toasts slightly; about 5 minutes. Pour in the broth and simmer; you may season lightly with salt and pepper if necessary at this point, and cook until most of the liquid is absorbed, about 12 minutes. Off the heat, stir in the grape tomatoes, spinach, scallions, half of the cheese and the lemon juice and stir to combine and lightly wilt the spinach. Adjust the seasoning as needed and then top with the remaining cheese and basil. Serve immediately