Greek-Inspired Couscous
Thrifty, healthy, tasty. That’s why couscous is a staple in my cupboard and on my dinner table. Luckily, you can cook couscous every night of the week and never serve the same meal twice. Even better, it’s inexpensive enough ($2.99 per kilogram at my neighborhood bodega) for guilt-free experimentation. That and a craving for Greek food resulted in the creation of this fast and easy couscous dish. Not only does the meal take only 15 minutes from beginning to end (including standing time), but it also can be made and served in one microwavable bowl. The couscous tastes fine warm, but is even better chilled. Eat it alone as a refreshing side dish or serve it the way I enjoy it — piled high atop a piece of flatbread from my neighborhood Greek grocer.
Ingredients
Serves 2-4 people
2 cups of frozen cut leaf spinach (measure before thawed)
1 cup of uncooked couscous
1 cup of boiling water
1/2 cup of plain whole milk yogurt
feta cheese, as desired
Greek olives (optional)
Thaw spinach in a large microwavable serving bowl. Evenly spread the uncooked couscous on top of the cooked spinach. Top with boiling water. Cover for 5 minutes. Fluff couscous with a fork and stir to combine with spinach. Stir in yogurt. Add crumbled feta cheese (I bought a half-pound block and used about 1/3 of it.)
Garnish with olives, if desired.
By Thrifty Gourmet on March 22, 2009 | 0
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