Baked Pearl Couscous w/ Spinach & Artichokes

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
black pepper
olive oil

That's it.

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!


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Claudia said…
I can't believe it. have everything in the house. Yes!
Ciao Chow Linda said…
What a great combo of flavors. I am so making this.
I just bought that couscous from Traders and of course I have artichokes, but I want your pretty bowls!
Joanne said…
Spinach, artichokes, feta and pasta...really what more could this mediterranean-food-loving-gal ask for!
Dana said…
Not to get picky here, but isn't regular couscous pasta too? It's not a grain as many people think it is, it's made from semolina flour. Anyway, who cares - this looks like a great dish. I was just in California last week and man! do they grow good artichokes there!
Stacey Snacks said…
All couscous is pasta.
Oui, Chef said…
I LOVE everything you've got working in this dish and can't wait to give it a try. I may add a few chopped oil cured black olives to mine.
Amie said…
I've been thinking about this every hour on the hour since you posted it. I'm making it right now but I'm subbing in Acini de Pepe dry pasta because I went to my cheapy store and they dind't have cous cous, what?!? I'm also adding some parm and romano cheese. So excited, it smells delicious.
Anonymous said…
I added garlic and peas, used fresh spinach and veggie stock (cleaning out the pantry - you know?); voila, so delicious! It barely made it to the oven, it was that good on the stovetop. Thanks!