Colorful Sundried Tomato Spinach Couscous is sure to become your new favorite side dish. It goes especially well with all types of seafood. I love it with salmon, but it pairs equally as well with meats and poultry. Did I mention you can make this in about 20 minutes, including prep?
It is important that the fresh spinach goes in last to preserve its color and nutrient value.
As to the sun-dried tomatoes, I prefer the ones packaged in cellophane, usually sold in the produce department. They are nice and pliable, making them easy to cut. If you must, use the oil-packed sun-dried tomatoes. You will need to drain them and pat dry with paper towels to remove all of the oil. (If you grow tomatoes, you might be interested in making your own homemade sun-dried tomatoes.)
Couscous is a form of pasta. Note that I have used instant couscous for this recipe. This is important because traditional (larger) couscous will take much longer to cook. Check out my couscous cooking tips for further info.
Sundried Tomato Spinach Couscous Recipe
1-1/2 Tablespoons olive oil or butter
1/2 cup diced sweet onion
1-1/4 cups chicken broth
1/4 cup white wine
1 cup instant couscous
1 pint grape tomatoes, halved
1/4 cup sun-dried tomatoes cut into 1/4-inch strips
6 ounces fresh baby spinach, stems removed
Heat the olive oil or butter in a 2-quart saucepan and add the onions. Saute, stirring often, until onions are limp, but not browned. Add chicken broth, wine, couscous, sun-dried tomatoes, and grape tomatoes. Stir to combine and return to a boil. Cover, remove from heat, and let rest for 5 minutes until liquid has been absorbed.
Stir in the spinach. Cover again and let residual heat wilt the spinach, another 5 minutes. Fluff with a fork and serve.
Yield: 4 servings
Sundried Tomato Spinach Couscous Recipe Photo ©2019 Peggy Filippone