Ingredients
Broth and Seasoning
- 1.5 cups chicken stock (or vegetable broth)
- Kosher salt and black pepper, to taste
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Aleppo pepper (or red pepper flakes, use less if you prefer less heat)
Main Ingredients
- 3 large garlic cloves, minced
- 1 cup pearl couscous
- 2 cups baby spinach
- 1 tablespoon ghee (or butter)
- 1/2 cup freshly grated Pecorino Romano cheese (or more to taste)
- Zest of 1 lemon
- 1/4 cup chopped parsley
Instructions
- Warm the broth: Pour the chicken stock or vegetable broth into a small saucepan and place over medium-high heat. Bring it to a low simmer, keeping it warm while you prepare the other ingredients.
- Sauté the garlic: In a medium saucepan, heat about 2 tablespoons of extra virgin olive oil over medium heat. Add the minced garlic and Aleppo pepper, stirring gently. Cook for 2 to 3 minutes until the garlic is golden and fragrant, being careful not to let it brown or burn.
- Toast the couscous: Add the dry pearl couscous to the pan with the garlic and stir continuously for 1 to 2 minutes. This step lightly toasts the couscous, enhancing its nutty flavor.
- Add broth and simmer: Bring the warmed broth to a full boil and pour it over the toasted couscous in the saucepan. Season with a generous pinch of kosher salt and black pepper. Once the liquid starts bubbling, reduce the heat to low and cover the pan. Let it cook covered for about 12 minutes, or until the couscous is nearly tender.
- Add greens, ghee, and cheese: Stir in the baby spinach, ghee, and half a cup of freshly grated Pecorino Romano cheese into the couscous. Mix well until the spinach wilts and the cheese melts slightly, then remove the pan from the heat.
- Finish and serve: Incorporate the lemon zest and chopped parsley into the couscous mixture, giving it a fresh, zesty flavor. Divide the couscous into serving bowls and enjoy immediately.
Notes
- You can substitute vegetable broth for chicken stock to make this dish vegetarian.
- Use less Aleppo pepper or red pepper flakes if you prefer a milder dish.
- For a vegan version, replace ghee with a plant-based butter alternative and omit the Pecorino Romano or use a vegan cheese substitute.
- Toast the couscous carefully to avoid burning and develop a rich toasted flavor.
- This dish pairs well with grilled meats or can be served as a light main dish.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free
