Make this simple, flavorful couscous dish in just one pot. It combines bright lemon, fresh herbs, and a creamy texture for a fast weeknight meal.
Author:Ahazzam
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:3 servings
Category:Main Dish
Method:Stovetop
Cuisine:Mediterranean
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 cup dry couscous (not instant)
2 cups vegetable broth
1/2 cup heavy cream or full-fat coconut milk
1/4 cup grated Parmesan cheese (optional)
Zest of 1 large lemon
2 tablespoons fresh lemon juice
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh dill
2 cups fresh spinach
1/4 cup crumbled feta cheese
Salt and black pepper to taste
Instructions
Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until softened, about 4 minutes.
Add the minced garlic and cook for 1 minute until fragrant. Do not let the garlic burn.
Stir in the dry couscous, coating it lightly in the oil mixture. Cook for 1 minute.
Pour in the vegetable broth. Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot, and simmer for 5 minutes. Do not lift the lid during this time.
Remove the pot from the heat. Stir in the heavy cream (or coconut milk), Parmesan cheese (if using), lemon zest, and lemon juice. Stir gently until the liquid is absorbed and the couscous is fluffy.
Fold in the fresh spinach, allowing the residual heat to wilt it, about 2 minutes.
Stir in the fresh parsley and dill. Season generously with salt and pepper.
Serve immediately, topped with crumbled feta cheese.
Notes
If you prefer a thicker, creamier result, let the covered pot sit off the heat for an extra 5 minutes before stirring in the cream.
For a heartier meal, add 1 cup of cooked chickpeas or white beans when you add the spinach.
Use dried herbs sparingly; use 1 teaspoon dried parsley and 1/2 teaspoon dried dill if fresh herbs are unavailable.