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Lemon Zest + Baby Spinach Israeli Couscous

Keyword: Rice and grains, Summer, Vegetables, Vegetarian
Skill: intermediate
Servings: 1

INGREDIENTS

  • 3 cups uncooked Israeli couscous
  • 3 cups stock or broth (vegetarian, chicken or beef)
  • 2 tablespoons olive oil
  • 3/4 cup of reserved tomato water (if not cooking with Tomatoes Provencal additional broth should be used)
  • 1 tablespoon lemon juice
  • 1/2 cup dried currants
  • 1 small red onion, diced
  • 4 cups washed, chopped, and uncooked baby spinach
  • 1 teaspoon minced fresh oregano
  • 1 teaspoon fresh lemon zest
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

INSTRUCTIONS

  1. In a medium sauce pan bring stock to a simmer, add Israeli couscous in a large bowl - add stock, stirring to coat, let stand, then stir again. Cook covered on low until water is fully absorbed.
  2. Add all remaining ingredients to the couscous and stir well to fully combine. Adjust seasoning as needed. Serve warm or at room temperature.

NOTE: To cook recipes together, place couscous mixture at the bottom of the cocotte, top with tomatoes and follow cooking instructions for Tomatoes Provençale.