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On The Side

Jan 17, 2012

I have stumbled upon a perfect side dish that magically matches up with almost any meal. I have paired it with grilled steaks and chicken breasts, steamed fish, roasted shrimp, lamb kabobs, and even just gobbled it all by itself on a few nights that I was home alone. It is as simple as sautéing some onions and garlic, bringing some broth to a boil (substitute vegetable broth for the chicken stock, if you lean that way), and tossing in a few other standard ingredients.

Side dishes can sometimes be a chore when menu planning, but Spinach and Parmesan Couscous works so well with so many meals, I bet it becomes something you always keep on the side.

Spinach Parmesan Couscous

(Serves 4)

1 medium onion, chopped
2 cloves of garlic, minced
2 tablespoons olive oil
2 cups chicken broth
3 cups fresh spinach, chopped
1 cup couscous
3/4 cup fresh Parmesan cheese, grated
2 tablespoons lemon juice (if desired)
Kosher salt (to taste)
Fresh ground black pepper (to taste)

In a saucepan, sauté onion and garlic in olive oil until tender. Add the broth and bring to a boil. Stir in the chopped spinach and cook just until wilted. Add couscous; stir to combine. Cover, remove pan from heat, and let stand 5 minutes or until liquid is absorbed. Fluff with a fork. Add Parmesan cheese; stir to combine. Add lemon juice (if desired), salt and pepper to taste.


Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and two dogs reside near Colome.


11:01 am - Fri, January 20 2012
Laura said:
Looks delicious. Thanks for sharing, Fran!
12:30 pm - Mon, January 23 2012
John Andrews said:
We often have couscous with salmon and Brussels sprouts. Delicious.

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