Parmesan Spinach Couscous Recipe

I love mixing simple ingredients that burst with flavor. Combined, tender couscous, freshly wilted spinach, and rich Parmesan, gently seasoned with garlic and pepper create a vibrant dish reminiscent of Mediterranean Diet Recipes. Every spoonful transports me to sunlit landscapes where fresh, wholesome tastes make dining a true memorable adventure.

I recently came across this Parmesan Spinach Couscous recipe that totally blew my mind. I’ve been experimenting with Mediterranean recipes lately, and this one really stood out.

I used 1 cup couscous and 1 1/4 cups vegetable broth in place of water to give it a richer flavor. Add to that a couple of tablespoons of olive oil and 2 minced garlic cloves and you’re off to a pretty amazing start.

Then toss in about 3 cups of roughly chopped fresh spinach and mix well. When it all comes together, I stir in 1/2 cup grated Parmesan cheese along with salt and cracked black pepper to taste.

Its simplicity and balance make it a perfect healthy side dish, yet versatile enough to hold its own in a main course alongside a chicken dinner or even a hearty chickpea hash. Trust me, if you’re a fan of couscous recipes and vegetarian dishes, this one is a must try.

Why I Like this Recipe

1. I really like how fast and easy it is to put together. Even on hectic days, the couscous soaks quickly and I can whip up the spinach and garlic without much fuss.
2. I love the flavor combo of garlic, spinach, and Parmesan. The mix is so satisfying and it always makes my tastebuds happy.
3. I appreciate how light but filling it is. It feels healthy and nutritious while still tasting amazing.
4. I dig the way every bite gives me a little burst of savory goodness. The textures work really well together and it’s just a comfort food that never disappoints.

Ingredients

• Couscous is a great source of quick carbohydrates for energy and a light base.
• Vegetable broth adds moisture with subtle vegetable flavor and vitamins for a healthy dish.
• Olive oil gives a silky texture with healthy fats that helps absorb the flavors.
• Garlic adds a punch of flavor and has natural compounds thats good for overall health.
• Spinach is loaded with vitamins, fiber and iron making it a wholesome leafy green.
• Parmesan cheese gives a savory tang and a nice protein boost to your meal.
• Salt and cracked black pepper brighten flavors without adding too many calories.

Ingredient Quantities

• 1 cup couscous
• 1 1/4 cups vegetable broth (or water)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 3 cups fresh spinach, roughly chopped
• 1/2 cup grated Parmesan cheese
• Salt, to taste
• Cracked black pepper, to taste

How to Make this

1. In a small saucepan, bring the vegetable broth (or water) and olive oil to a light boil.

2. Stir in the couscous and a pinch of salt, then cover the pot and remove it from the heat. Let it sit for about 5 minutes so the couscous can absorb the liquid.

3. While the couscous is soaking, heat a little olive oil in a medium pan over medium heat.

4. Add the minced garlic to the pan and saute it for about 1 minute until it’s slightly softened.

5. Toss the chopped spinach into the pan with the garlic and cook it until the spinach wilts down, which should take another minute or so.

6. Fluff the couscous with a fork to separate the grains.

7. Mix the wilted spinach and garlic into the fluffed couscous.

8. Stir in the grated Parmesan cheese and season with cracked black pepper (and a bit more salt if needed) until everything is evenly combined.

9. Taste and adjust the seasoning if necessary, then serve warm.

10. Enjoy your meal and the delightful blend of Parmesan and spinach with every bite!

Equipment Needed

1. A small saucepan with a lid
2. A medium pan
3. A fork for fluffing the couscous
4. A measuring cup and spoons
5. A knife
6. A cutting board
7. A spatula or stirring spoon

FAQ

Parmesan Spinach Couscous Recipe Substitutions and Variations

• If you’re out of couscous, you could use quinoa or bulgur wheat. They can give a similar texture though the flavor might be a bit different.
• If you don’t have vegetable broth, chicken broth or even just water with a bouillon cube dissolved in it works just fine.
• No olive oil? You can try using canola oil or avocado oil instead, they add a mild taste that won’t over power the dish.
• If fresh spinach isn’t available, baby spinach or even kale (chopped up small) can work as a substitute.
• If you’re looking for a twist on Parmesan cheese, try using pecorino Romano or sprinkle in a little nutritional yeast for a cheesy flavor.

Pro Tips

1. Try not to overcook the garlic – get it just softened enough, cause burnt garlic really ruins the flavor.
2. Fluff the couscous gently with a fork after it sits, so you dont accidentally mash it up and lose that light, fluffy texture.
3. When you season, remember that a pinch of salt and cracked black pepper can always be adjusted later, so add a little first and taste as you go.
4. If you’re feeling extra, squeeze a little lemon juice over the final dish to brighten up the flavors, but dont go overboard or it might overpower everything.