Greek-Style Couscous with Lemon and Garlic

April 18th, 2013 1:20 pm by Kelly Garbato

2013-04-09 - Greek-Style Couscous - 0001

If you know me, you knew it was only a matter of time before my obsession with Greek flavors led me to couscous! (Mmmmm, couscous.) I already loved sundried tomato couscous, so the addition of lemon, garlic, spinach, and Kalamata olives seems a natural progression.

Plus I think I’ve had a breakthrough with spinach: pulverized to a messy paste in the food processor, I can add it to pretty much anything without worrying about the wilty, stringy texture of cooked spinach that normally turns me off of the stuff. After thirty seconds in a food processor, it’s about the size of chopped parsley and capable of hiding in just about anything: soup, rice, bread – even ice cream. (True story!) Two cups of baby spinach may seem like a lot, but it breaks down to less than 1/3 a cup. Healthy and pretty!

 

Greek-Style Couscous with Lemon and Garlic

Ingredients

1 tablespoon olive oil
1 tablespoon minced garlic
1 cup vegetable stock
1 cup water + extra as needed
1/4 cup lemon juice
1 cup sundried tomatoes (dried, not oil-packed), diced into bite-sized pieces
3/4 cup Kalamata olives, quartered
2 cups fresh baby spinach, processed to a paste-like consistency in a food processor
1 1/2 cup plain couscous (dry)
salt and pepper to taste
a dash of lemon peel (optional)
1/4 cup chopped parsley
salt, pepper &/or seasonings of your choice, to taste

Directions

1. In a large saucepan (about 3 quarts), bring the olive oil to medium heat. Add the minced garlic and saute until fragrant, about three minutes.

2. Add the vegetable stock, water, and lemon juice; mix well. Bring to a boil and reduce the heat to medium. Add the sundried tomatoes and cook, stirring occasionally, until they reach the desired tenderness.

3. Add the Kalamata olives, spinach, couscous, and salt and pepper, mixing well. Cook on medium-low for about five minutes, or until the couscous is soft and fluffy. Add additional water as needed.

4. Before serving, stir in the parsley, as well as any extra seasonings to taste. Serve warm!

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One Response to “Greek-Style Couscous with Lemon and Garlic”

  1. B is for “Bow Ties Are Cool” Greek-Style Bow Tie Pasta » V for Vegan: easyVegan.info Says:

    […] olives, and spinach, so much so that I put them on all the things; see, for example, my Greek-tyle couscous, pizza, and potato recipes. The spinach in this one is chopped into small bits, on accounta wilted […]

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