Parmesan Spinach Couscous Recipe

I love creating recipes that highlight simple, vibrant flavors. In my latest dish, fluffy couscous meets baby spinach, garlic and a touch of Parmesan cheese blended in a low-sodium broth, offering a delicious twist on Healthy Side Dishes. Every bite is a celebration of balanced ingredients and wholesome goodness.

I recently came across an amazing recipe that really caught my attention and I just had to share it with you. Paramed Spinach Couscous is a twist on an old favorite, taking simple ingredients like 1 cup of couscous, 1 1/2 cups of low-sodium broth, and a couple of tablespoons of unsalted butter and olive oil to a whole new level.

I love how the garlic gets cooked in the olive oil until it’s just tender and then all mixed together to create a dish that feels fresh and exciting. Tossing in about 2 cups of roughly chopped baby spinach and finishing it with 1/2 cup of grated Parmesan cheese creates this delicious balance of flavors that just makes me think of a Mediterranean getaway.

It’s the sort of recipe that fits perfectly whether youre making a quick chicken dinner or just want a healthy, hearty side dish on your table. Enjoy cooking it!

Why I Like this Recipe

I like this recipe because it’s really easy and fast to put together even when I’m tired, and it never feels like too much work. I love the mix of garlic, spinach, and Parmesan cheese – it gives every bite a burst of flavor that just makes me smile. I also appreciate that it’s a pretty healthy meal without feeling like I’m missing out on taste. Plus, I can always tweak it a bit by adding something extra when I’m in a creative mood, which makes it feel like my own special dish.

Parmesan Spinach Couscous is one of those meals that come together super quick and still tastes amazing. I start off by boiling some low-sodium broth and then pour it right over a cup of couscous, letting it soak up all the flavors while I wait a few minutes. In another pan, I melt a mix of butter and olive oil and toss in minced garlic – gotta be careful not to burn it, ’cause that would ruin the taste. Then I add roughly chopped spinach and stir until it wilts just enough. I mix the garlic-spinach combo into my fluffed-up couscous and stir in a good handful of grated Parmesan. I finish it off with a little salt and pepper and boom, I’ve got a dish that’s cheesy, garlicky, and super comforting, even if it isn’t perfect every single time.

Ingredients

• Couscous is a light carbohydrate that kinda works as the base; it cooks real quick.
• Broth adds moisture and a savory boost; low sodium makes it a healthier option.
• Butter gives a rich, smooth texture but use it sparingly so it doesn’t overwhelm.
• Olive oil brings a fruity, smooth flavor and heart-healthy fats to the mix.
• Garlic packs a punch with bold aroma and offers natural immune support benefits.
• Spinach is super nutrient rich giving lots of vitamins and fiber for a healthy dish.
• Parmesan cheese delivers a salty, savory kick with extra protein and satisfying crunch.

Ingredient Quantities

• 1 cup couscous
• 1 1/2 cups low-sodium chicken or vegetable broth
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 2 cups baby spinach, roughly chopped
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

How to Make this

1. In a small saucepan, bring the broth to boil over medium high heat.

2. While waiting, put the couscous in a large bowl and once the broth boils, pour it over the couscous, give it a quick stir.

3. Cover the bowl and let it sit for about 5 minutes so the couscous absorbs all the broth.

4. In the meantime, heat the butter and olive oil in a medium pan over medium heat.

5. When the butter melts, add the minced garlic and cook for about one minute until it smells nice but not burned.

6. Add the chopped spinach to the pan and stir until the spinach just wilts, about 2 minutes.

7. Fluff up the couscous with a fork to gently separate the grains.

8. Mix the spinach and garlic into the fluffed couscous until every bite has a bit of that garlic turnip goodness.

9. Stir in the grated Parmesan cheese and season with salt and pepper to taste.

10. Serve it warm and enjoy your easy and tasty Parmesan Spinach Couscous!

Equipment Needed

1. Small saucepan for boiling the broth
2. Large bowl with a cover or plate to let the couscous sit
3. Medium pan for cooking the garlic and spinach
4. Measuring cups for both couscous and broth
5. Measuring spoons for the butter and olive oil
6. Fork for fluffing the couscous
7. A stirring spoon for mixing the ingredients lightly

FAQ

Parmesan Spinach Couscous Recipe Substitutions and Variations

• Instead of couscous, you can use quinoa or even Israeli couscous if youre looking for a slight change in texture.
• If you dont have low-sodium broth, try using water with a bouillon cube or a pinch of salt and herbs.
• You can switch out unsalted butter with ghee or margarine, though it might alter the flavor just a tad.
• In place of olive oil, a neutral oil like canola works well enough.
• If baby spinach is unavailable, chopped kale or arugula serves as a decent substitute.

Pro Tips

1. Make sure you don’t overcook the garlic; if it’s left too long in the pan it can turn bitter and ruin the overall flavor. I found that cooking it just until it smells good works best.
2. When you’re fluffing the couscous, do it gently with a fork instead of stirring hard with a spoon. This keeps the grains nice and light so it doesn’t turn mushy.
3. Try adding a little squeeze of lemon or a sprinkle of your favorite herbs right before serving to boost the flavor without overpowering the dish.
4. If you want to mix it up, feel free to toss in some extra veggies or a handful of toasted nuts. This can add both crunch and a new layer of taste that makes the meal feel a bit more special.