Couscous Spinach Pilaf

Cooking With Nick Stellino
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Ingredients:

3 tablespoons olive oil
4 garlic cloves, thickly sliced
Zest of 1 lemon, grated
3/4 teaspoon corriander
6 cups chopped fresh spinach
2 tablespoons lemon juice
1 1/4 cups Chicken Stock
1 teaspoon salt
1/2 teaspoon black pepper
1 (10 ounce) box instant couscous
Serves 4 To 6
Printable Version
Heat the olive oil and garlic in a large saute pan set on high heat until sizzling, about 2-3 minutes. Add the lemon zest and coriander and stir. Add the spinach. It will look like a lot of spinach when you first add it, but will wilt down quite fast, in about 2-3 minutes and begin to release its juices. Add the lemon juice, chicken stock, salt and pepper. Bring to a boil and stir in the couscous. Cover, remove from the heat and let sit for 5 minutes. Fluff the couscous with a fork and serve.
©2013 Nick Stellino Productions