Spinach and Grape Tomatoes Saute Over Pearl Couscous
All you need for a perfect vegetable side or Italian contorno is baby spinach, grape tomatoes, and garlic. Excellent by itself of as a compliment over pearl couscous, farro, or freekeh.
Servings: 4 people
Calories: 289kcal
Ingredients
- 1 Cup Pearl Couscous
- 1 Tbsp. extra-virgin olive oil
- 1 ¼ cup low-sodium chicken broth --heated in the microwave or stove
- 8 oz. fresh baby spinach
- 8 oz. grape tomatoes halved
- 1 tsp. minced garlic
- ½ lemon juiced
- ½ tsp. Kosher salt
- ½ tsp. fresh ground pepper
- 2 Tbsp. extra-virgin olive oil
Instructions
- In a nonstick pan toast the couscous in the 1 tbsp. of olive oil until lightly tan.
- Carefully add the hot broth to the couscous and simmer until the couscous absorbs all of the liquid. About 5 minutes
- Fluff with fork and put in a preheated 170F oven to keep warm.
- In a large nonstick skillet heat the 2 tbsp. of olive oil over medium heat; sauté tomatoes and garlic until fragrant, 1-2 minutes.
- Add the spinach to the skillet; sauté until wilted; 2 minutes.
- Season mixture with the lemon juice, salt, and pepper.
- Serve right away over the warm couscous.
Nutrition
Serving: 4g | Calories: 289kcal | Carbohydrates: 38g | Protein: 8g | Fat: 11g | Saturated Fat: 1g | Sodium: 560mg | Potassium: 580mg | Fiber: 4g | Sugar: 1g | Vitamin A: 5790IU | Vitamin C: 30.7mg | Calcium: 79mg | Iron: 2.4mg