Lemony Spinach Couscous

Ingredients

• 1.5 cups chicken stock (or vegetable broth)
• Kosher salt and black pepper
• Extra virgin olive oil
• 3 large garlic cloves, (minced)
• 1 teaspoon Aleppo pepper (or red pepper flakes (use less if you don’t want it spicy))
• 1 cup pearl couscous
• 2 cups baby spinach
• 1 tablespoon ghee (or butter)
• 1/2 cup freshly grated Pecorino Romano cheese, (or more if you like)
• Zest of 1 lemon
• 1/4 cup chopped parsley

Steps

1. 1

   Warm the broth. Add broth to a small saucepan set over medium high heat. Bring broth to a low simmer.

2. 2

   Sauté the garlic. Meanwhile, in a medium saucepan, heat about 2 tablespoons extra virgin olive oil over medium heat. Add the garlic and Aleppo pepper. Stir and cook gently, managing the heat as needed to avoid burning the garlic, until the garlic is golden and fragrant, but not browned, 2 to 3 minutes.

3. 3

   Toast the couscous. Add the dry pearl couscous to the pan and stir for 1 to 2 minutes until lightly toasted.

4. 4

   Add broth and simmer. Bring the broth up to a full boil and pour it over the couscous. Season with a big pinch each of kosher salt and black pepper. As soon as the couscous begins to bubble, turn the heat down to low and cover. Cook, covered, for about 12 minutes or until the couscous is nearly cooked and tender.

5. 5

   Add greens, ghee, and cheese. Stir in the baby spinach, ghee, and 1/2 cup Pecornio Romano. Stir to combine until the spinach has wilted, then remove from the heat.

6. 6

   Finish and serve. Stir in the lemon zest and parsley, then divide into bowls to serve.