21 minutes ago
Monday, May 7, 2012
It's Meatless Monday. Yay.
This dish is wonderful. Easy. Wonderful.
You have everything in the house I am sure, so try it.
Did you know that couscous, the small variety and the pearl Israeli variety is PASTA? It is not a grain, like some people may think.
Since this is pasta, it is a main dish in my world, but feel free to serve it along side fish or chicken.
Mediterranean Baked Couscous w/ Spinach Artichokes & Feta: (adapted from Memoirs of a Home Cook)
1 1/3 cup of Israeli pearl couscous (not the Mediterranean small variety)
2 cups of chicken stock
10 oz. package of frozen chopped spinach, defrosted & drained
14 oz. can of artichokes, drained and quartered
handful of chopped kalamata olives (optional)
4 oz. container of feta cheese (mine had herbs in it)
1 tsp kosher salt
In a large saucepan boil the chicken broth Cook the pearl couscous in the stock on low heat with the lid on for about 10 minutes until the liquid has been absorbed (follow the package directions, all couscous is not created equal).
When the liquid is absorbed, add some olive oil, so it doesn't stick together.
Into the saucepan, mix the defrosted spinach, the quartered artichokes and the feta cheese.
Pour this mixture into a buttered 8 x 8 casserole dish and bake for 20 minutes in a 350F oven.
I could've eaten the whole entire dish!