Spinach with Couscous

[nverland]

Spinach with Couscous
Prep Time: 10 mins Cook Time: 10 mins Total Time: 20 mins Servings: 6

Ingredients

1 tablespoon olive oil
¼ cup pine nuts
2 tablespoons butter
½ medium onion very thinly sliced
2 cups pearl couscous
1 cinnamon stick
2½ cups chicken broth
¼ cup raisins
¼ cup Italian parsley chopped
1 tablespoon fresh lemon juice adjust to taste
½ teaspoon kosher salt adjust to taste
2 cups chopped baby spinach about 2 ounces worth
2 cups cooked chicken sliced thin or chopped OPTIONAL

Instructions

Warm the oil in a large deep skillet over medium high heat. Add the pine nuts to the skillet. Sauté until toasted and fragrant. Remove from the skillet to a plate or small dish.
Melt the butter in the skillet and then add the onion, couscous, and cinnamon stick. Cook, while stirring frequently, until browned.
Add the chicken broth, bring to a boil, then reduce to a simmer. Simmer until the couscous is tender, about 6 minutes. Remove from the heat and discard the cinnamon stick. Add the raisins, toasted nuts, parsley, and lemon zest. Stir to combine. Taste and salt as needed.
Add the spinach and stir to wilt. Add chicken, if desired. Serve warm or chilled.

Notes

Use caution when salting the final dish. Most store-bought chicken broth will provide enough salt that you won’t need to add much salt at all. If you are using homemade chicken broth, be sure to use enough salt to bring out the flavors.