Couscous with Roasted Tomatoes and Spinach


Couscous – I used the large couscous, known as Israeli or pearl couscous –> if you’ve never tried this, you should – it is awesome!

Vegetable Broth – about 3 cups

Cherry/grape tomatoes – 1 pint

Spinach – 1 pack frozen spinach, or fresh (quantity depends on the ratio of couscous:spinach you desire)

Olive oil


First, roast the tomatoes.  I used 1 pint of grape tomatoes, cut in halves (or quarters) and roasted with a few (4) cloves of minced garlic at 250 for maybe 40 minutes, flipping halfway through.

Next, make the couscous.  Add 1 Tbsp oil and 2-3 cloves diced garlic to the pan, allowing garlic to cook/brown.  Add 1 cup dry couscous and stir constantly for 2 minutes to toast.  Then add about 3 cups of vegetable broth (I used water + bouillon cubes) and let reach a boil.  Reduce heat and cover, cooking about 10 minutes or until tender/done.

With about 2 minutes left, add spinach.  I added a full container of frozen spinach, which thawed upon addition.  You could also use fresh spinach and let it wilt.  Just before serving, add in roasted tomatoes.  Enjoy!

This entry was posted in Uncategorized and tagged . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s