Couscous with Spinach, Pignoli and Mintby Nicole
- 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? I was in O&Co. and saw this tiny can of mint olive oil and I was in love. This is the first time I used it, and it was great. 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.
DO NOT STIR TOGETHER YET!
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.
I made this one up on Wednesday evening...it was light, fluffy and refreshing.