This simple dish uses larger-grained pearl couscous instead of the more traditional small-grain couscous to give this delicious, zesty meal a heartier texture.
Ingredients, Makes 4-6 servings
1-1/2 cups Pearl couscous
1 Tbsp. extra-virgin olive oil
3 fennel bulbs, stocks discarded, bulbs halved, cored, and thinly sliced (the fennel fronds can be minced and used as a garnish, if desired.)
1 yellow onion, halved and sliced 1/4 inch thick
2 cloves garlic, minced
1/2 tsp. grated lemon zest and 1 tbsp. freshly squeezed lemon juice
1 bag baby spinach
3 Tbsp. minced fresh chives
Salt and pepper
– Cook pearl couscous according to package instructions. Drizzle with a little olive oil, stir, and cover to keep warm.
– In a large pan heat 4 tbsp. water over medium-low heat until simmering. Add the fennel, onion, and touch of salt. Cover and cook, stirring occasionally, until the vegetables have softened and released most of their liquid, about 15 minutes. Uncover, increase heat to medium and add 1 tbsp. olive oil and continue to cook, stirring often. Cook until the liquid has evaporated and the vegetables are lightly browned, about 10 minutes.
– Stir in the garlic and lemon zest and cook for about a minute. Remove the pot from heat and stir in the spinach. Cover and let sit until spinach wilts, about 3 minutes. Stir in couscous, lemon juice, and chives. Season with salt and pepper to taste.