Description
Parmesan Spinach Couscous is a quick, flavorful side dish made with staple pantry ingredients like couscous, spinach, and Parmesan cheese. Ready in just 20 minutes, it combines tender sautéed onions and garlic with fluffy couscous and melted Parmesan, making it a perfect accompaniment to your favorite protein or a satisfying vegetarian main.
Ingredients
Vegetables & Aromatics
- 1/2 medium white onion, diced
- 4 cloves garlic, minced
- 1 cup spinach
Grains & Dairy
- 1 1/2 cups dry couscous
- 1/2 cup shredded Parmesan cheese (plus more for garnish)
Liquids & Oils
- 2 1/2 cups water
- 2 tablespoons olive oil, divided
Seasonings
- 1 teaspoon salt (plus additional salt to taste)
Instructions
- Sauté Onion: In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for about 10 minutes, stirring occasionally, until the onion is soft and translucent.
- Add Garlic: Add the minced garlic to the saucepan with the onion and cook for 1 minute more, stirring continuously until fragrant.
- Prepare Couscous: Meanwhile, in a separate pot, bring 2 1/2 cups of water to a boil. Once boiling, add the dry couscous and the remaining 1 tablespoon of olive oil. Stir quickly then immediately remove the pot from heat and cover with a lid.
- Fluff Couscous: Let the couscous sit covered for 5 minutes so it can absorb the water. After 5 minutes, fluff the couscous gently with a fork to separate the grains.
- Combine Ingredients: Add the fluffed couscous, 1 teaspoon salt, shredded Parmesan cheese, and spinach to the saucepan with the sautéed onion and garlic.
- Cook Spinach: Cook the mixture over medium heat for 5 minutes, stirring occasionally, until the spinach wilts slightly and the cheese melts into the couscous.
- Season & Serve: Taste the couscous and add additional salt if needed. Serve immediately, garnished with extra Parmesan cheese if desired.
Notes
- For a nuttier flavor, toast the dry couscous in the saucepan with olive oil before adding boiling water.
- This dish pairs well with grilled chicken, fish, or roasted vegetables.
- Use fresh spinach for best texture, but baby spinach or chopped frozen spinach (thawed and drained) can be substituted.
- To make it vegan, omit Parmesan cheese or use a plant-based cheese alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
