Couscous with Spinach and Tumeric
This delicious summer dish is not only easy and addictive, but a fantastic way to use your fresh. seasonal veggies and herbs. While cilantro is best in this dish, cilantro haters can substitute parsley. Also, the anti-inflammatory benefits of tumeric are amazing! Eat hot as main dish or side, or serve cold for lunch!
INGREDIENTS
- 2 tablespoons extra virgin olive oil (EVOO)
- 2 tablespoons butter
- ½ cup chopped yellow onion
- 4 oil-packed anchovy fillets, drained
- ½ teaspoon turmeric
- 6 ounces uncooked pearl couscous
- 2 cups chicken or vegetable stock
- ¾ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- 1 medium zucchini diced
- 2 cups, packed, baby spinach
- ¼ cup chopped fresh cilantro (can be substituted with parsley)
- ½ lemon to squeeze as garnish.
PREPARATION
- Melt butter with oil in a large pan (that has a lid) over medium heat.
- Add onion; cook stirring occasionally, until starts to soften, about 3 to 4 minutes.
- Add anchovies and tumeric; cook stirring often, until anchovies dissolve, about 3 minutes.
- Add couscous; cook stirring occasionally, for 3 minutes.
- Add stock, salt and pepper.
- Increase heat to high; bring to a boil. Cover and reduce heat to medium-low.
- Simmer until liquid is nearly absorbed, about 12 minutes.
- Stir in zucchini and spinach. Cover and cook until spinach is wilted and zucchini begins to softer, about 2 to 3 minutes.
- Remove from heat, plate, and garnish with cilantro and gentle squeeze of lemon.
- Serves 4; enjoy!
