Israeli Couscous with Spinach and Onions

Israeli Couscous

When we lived in Chicago we became obsessed with Israeli couscous. It has large grains, unlike traditional couscous, and is such a quick and tasty alternative to rice. When we moved to Long Island, it was not as readily available . We searched EVERYWHERE and finally found it at a Mediterranean restaurant in Great Neck (almost 1 hour away!). Thank goodness it has regained its popularity. Trader Joe’s has a great blend available which has Israeli couscous with red quinoa, split dried garbanzo beans, and orzo. I used it to make this side dish.

  • 1 T olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/4 to 1/2 cup frozen, chopped spinach or kale
  • crushed red pepper flakes, to taste
  • kosher salt and freshly ground pepper
  • 1 3/4 cup chicken stock
  • 1 1/4 cup israeli couscous or Trader Joe’s Harvest Grain Blend
  1. Sauté onion, garlic, and greens in olive oil over medium heat until onion is softened. Season to taste with red pepper flakes, salt and pepper.
  2. Add chicken stock and bring to a boil. Add couscous, cover, and reduce heat to low. Cook for 10 minutes.
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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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