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Lemony Pearl Couscous with Tomato, Bell Pepper and Spinach
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Lemony Pearl Couscous with Tomato, Bell Pepper and Spinach

A healthy accompaniment to any meal
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion or 1/2 large finely chopped
  • 1 red bell pepper diced
  • 2 roma tomatoes diced
  • 1 tablespoon preserved lemon rind minced
  • 1 cup pearl couscous
  • 1/4 cup dry vermouth or white wine
  • 1 1/2 cups chicken stock
  • 4 cups baby spinach roughly chopped (about 3 oz)
  • 3 tablespoons parsley finely chopped

Instructions

  • Heat oil in a large skillet over medium heat. Add onion and cook for about 3 minutes or until just beginning to soften.
  • Add bell pepper, tomatoes, preserved lemon and couscous and cook, stirring often, for 3-4 minutes, or until onion is translucent and couscous is beginning to look toasted.
  • Add vermouth and chicken stock and bring to a boil. Stir, then reduce heat to medium low and simmer 8-10 minutes, covered, until couscous is nearly tender.
  • Stir in spinach and cook about 2 minutes longer, until spinach is wilted and couscous is fully cooked. Stir in parsley and serve.