Couscous with Spinach, Pignoli and Mint

Couscous with Spinach, Pignoli and Mint

From A Bushel of What?: CSA and Gardening Adventures, Tips, and Recipes
You’ll need:

1 cup uncooked couscous

1 cup water

1 tsp butter/olive oil (optional)

1 1/2 cups fresh, chopped spinach

1 scallion-I used just the green portion in this.

1/4-1/2 cup pignoli (pine nuts)-I used raw, but toasted would be nice.

Mint-infused olive oil*

Salt and Pepper, to taste
*I know, I know. Who has this, right? If you don’t happen to have this in your pantry, try finely chopping a few leaves of mint and add to the bowl of couscous and spinach.

Put water and butter/oil in small saucepan and bring to a boil.
Stir in couscous, cover, and remove from heat. Let sit 5 minutes, until water has been soaked up.
While couscous is resting, toss spinach and scallions together in a medium-sized bowl.
Fluff couscous with fork and add to spinach and scallions.
Cover the spinach with the hot couscous to warm up the spinach, 3 minutes. Then toss to combine.
Drizzle mint-infused olive oil over the couscous and spinach if you didn’t add fresh mint. Otherwise, drizzle some extra virgin olive oil.
Add pignoli, salt, and pepper.

Serve as a side dish, warm or cold.


~ by handhollowfarm on August 20, 2011.

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