Spinach, Tomato & Onion Couscous

Name: Spinach, Tomato & Onion Couscous
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Cuisine: Mediterranean
Ingredients: ½ cup Feta Cheese (1/2 cup feta (preferably goat or sheep's milk) crumbled, plus extra for garnish); 2 tbsp Olive Oil (2 tablespoons olive oil); ¼ cup Pine Nuts (1/4 cup pine nuts); 1 piece Red Onion (1 small large red onion, chopped into pieces); ¼ tsp Table Salt (1/4 teaspoon salt); 5 cup Spinach (5 cups fresh spinach, thoroughly washed); ½ lb Cranberries (1/2 pound ripe small tomatoes (preferably strawberry, cherry or); 1 ½ cup Water (1 1/2 cups water); 1 cup Couscous (1 cup whole-wheat couscous)

25 minMediterranean

Servings3

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Vegetarian
Pescatarian

Steps

1Bring the water, along with half the salt, to a boil in a small pan. Once boiling, add the couscous, stir and cover with a lid.
2Remove the pot from the heat, and allow it to sit for the 5 to 7 minutes it takes to cook the vegetables.
3Heat a large pan over medium-high heat and add the 2 tablespoons of olive oil. Once the oil is hot, add the onions and saut until they begin to brown.
4Add the tomatoes and remaining salt and saut until they begin to wilt, about 20 to 30 seconds.
5Add the spinach and saut just until it wilts but remains bright green. Finally, stir the pine nuts into the vegetable mixture and remove the pan from the heat. Season with salt and pepper to taste.
6Pour the couscous into a large bowl, add the sauted vegetables along with the crumbled feta and toss everything together. Top with the extra crumbled feta and enjoy while hot.