The other night I made a delicious Apple, Spinach & Goat Cheese Stuffed Chicken Breast and I also experimented with a new ingredient, well new to me that is, Pearled Couscous, as a side dish. I figured I like regular couscous and it is so easy and quick to prepare I should give this a try as it is a larger grain than the traditional and it would have a different texture while retaining the same flavor profiles. Turns out I was right! I am going to try using this in place of arborio rice in some of my Risotto Recipes which would make for a really quick and filling meal in the near future.
Pearled Couscous with Sauteed Garlic Spinach: Serves 2-3
1/2C Uncooked Pearled Couscous
1.25C Chicken Stock
1 Bay Leaf
6-8C Raw Spinach
1tsp Olive Oil
2-3 Garlic Cloves – Minced
Salt & Pepper
Place the chicken stock, bay leaf and couscous in a pot and bring up to a low boil. Continue to boil for 8-10 minutes until the majority of the liquid has been absorbed. Remove the bay leaf and cover the pot and let it sit for 5-10 minutes until it has absorbed all of the stock. While the couscous is resting we can cook the spinach. In a large saute pan place the olive oil and garlic over medium heat and cook for a minute until the garlic becomes fragrant. Toss in the spinach with some salt and pepper, and cover with a lid and let the spinach wilt down.
Once the spinach is finished cooking squeeze/press any excess liquid from the spinach and drain then toss in the couscous and stir to incorporate.
WW: 5 Points Plus / serving @ 2 servings
3 Points Plus / serving @ 3 servings