Spinach and Onion Couscous
Transform your weeknight dinners with this vibrant and nutritious Spinach and Onion Couscous recipe! Featuring fluffy couscous tossed with tender sautéed spinach, caramelized onions, and a hint of garlic, this dish is elevated with a bright squeeze of lemon juice and optional red pepper flakes for a touch of heat. Ready in just 25 minutes, it’s a versatile and wholesome side dish or light vegetarian main course that’s perfect for any occasion. Bursting with bold flavors and made with pantry staples like olive oil, kosher salt, and black pepper, this quick recipe is both easy to prepare and irresistibly delicious. Garnish with fresh parsley for an herbaceous finish and serve warm to let the flavors shine.
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Recipe Information
Ingredients
- 1 cup couscous
- 1.25 cups water
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 cloves garlic
- 4 cups fresh spinach
- 0.5 teaspoons kosher salt
- 0.25 teaspoons black pepper
- 1 tablespoon lemon juice
- 0.25 teaspoons red pepper flakes (optional)
- 2 tablespoons fresh parsley (optional)
Instructions
Bring 1.25 cups of water to a boil in a medium saucepan. Once boiling, remove from heat, stir in 1 cup of couscous, cover with a lid, and set aside for 5 minutes to allow the couscous to absorb the water. Then, fluff the couscous with a fork and set it aside.
While the couscous is resting, peel and thinly slice the yellow onion. Mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onion and sauté for 5–7 minutes, stirring frequently, until the onion becomes soft and lightly caramelized.
Add the minced garlic to the skillet and cook for another 1–2 minutes, until fragrant.
Add 4 cups of fresh spinach to the skillet, one handful at a time, stirring to wilt the spinach. Continue until all the spinach has been added and is tender, about 3–4 minutes.
Season the spinach and onion mixture with 0.5 teaspoons of kosher salt, 0.25 teaspoons of black pepper, and 0.25 teaspoons of red pepper flakes (if using). Stir well to combine.
Add the cooked couscous to the skillet with the spinach and onions. Stir everything together until evenly combined and heated through.
Drizzle 1 tablespoon of lemon juice over the couscous mixture and stir to incorporate. Taste and adjust seasoning with additional salt or pepper if needed.
Garnish with 2 tablespoons of chopped fresh parsley, if using, before serving. Serve warm as a side dish or a light main.
Nutrition Facts
Calories |
517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 704 mg | 31% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 5.3 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 307 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
