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Pearl Couscous with Spinach, Cilantro and Feta
A semolina pasta that can be cooked like a grain, pearl couscous also is known as Israeli couscous or ptitim. It has a wonderfully tender-chewy texture and is more substantial than regular couscous, making it one of our favorite pantry staples. We skillet-cook the couscous in just enough water to hydrate the pellet-like shapes so the finished dish has just a hint of creaminess from the couscous’ starch. Spinach wilted in during the final minutes of cooking and a scattering of feta cheese at the end gives the dish enough heft to be served as a main, but it’s also a terrific side to kebabs or grilled or roasted chicken or lamb. Piled into the pan on top of the couscous mixture, the spinach will form a mound until the leaves wilt down so a domed lid is handy.
4 to 6
Servings
Tip
Don’t simmer the couscous until fully tender before adding the spinach. It should be just shy of tender, as it will cook for about another 4 minutes after the spinach goes into the pan.
35 minutes
Ingredients
-
¼
cup extra-virgin olive oil, plus more to serve
-
1
medium yellow onion, chopped
Directions
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01In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the onion, ½ teaspoon salt and ¼ teaspoon pepper, then cook, stirring occasionally, until softened and beginning to brown, 6 to 8 minutes.
Reviews
September 18, 2023
Bland, slimy leaves of baby spinach
I think this would be better with more spice and if the spinach leaves were cut up smaller so you don't get large wet leaves of baby spinach.
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