The Best CousCous with Secret Ingredient that's Great for Kids!

Israeli couscous with spinach

Add fresh garden herbs and vegetables in the spring and summer seasons and add rustic ingredients such as mushrooms, squash, sage and thyme in the Autumn and Winter seasons. Treat the couscous like a canvas and create a melange of seasonal colors and flavors.

Here is how we make our couscous

1 1/3 cups israeli couscous
2 tablespoons olive oil + 1 tablespoon
1 3/4 cup chicken stock (heated)
1 clove of garlic
2 cups of fresh (or frozen) spinach
1 tablespoon of butter
2 1/2" thick slices of goat cheese (room temp)
1/4 cup frozen peas
squeeze of lemon juice and zest
s&p to taste

Start by heating up 2 tablespoons of olive oil in a pan on medium heat. Add the Israeli couscous until slightly toasted. Add the stock. Cover and simmer for about 12 minutes.
heat the butter and 1 tablespoon of oil in a pan and add the garlic but careful not to burn. You may want to add the garlic along with the spinach. I like the toasted taste of garlic, so I tend to add it early. Once your spinach is in the pan, turn off the heat and move the spinach around with a wooden spoon. Just get it slightly wilted.
Add the spinach and garlic to a blender and whiz it up. If you need more liquid just add a small amount of water.
Once the couscous is finished, pour into a large, shallow dish and let it cool, slightly. Add the spinach and goat cheese and mix. Add the peas (if using) lemon zest and juice and season to taste.

Couscous. So good they named it twice!

"Be inspired, get creative and include the kids."

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