Best Lemon Spinach Couscous Recipes

LEMON COUSCOUS SALAD WITH SPINACH, SCALLIONS, AND DILL

Steps:

• In a saucepan bring water to a boil and stir in couscous and salt. Remove pan from heat and let couscous stand, cover 5 minutes. Fluff couscous with a fork and transfer to a bowl. Stir in lemon juice, oil, and salt and pepper to taste and cool couscous completely. Stir in spinach, scallions, and dill and chill salad, covered, at least 2 hours or overnight.

LEMON SPINACH COUSCOUS

Steps:

• Bring water to a boil.
• Add couscous, butter and salt.
• Remove from heat and let stand 5 minutes.
• In a shallow pan, heat oil.
• Add spinach, lemon juice, pine nuts, and orange peel.
• Cook until spinach wilts slightly and changes color (about 1 minute).
• Remove from heat.
• Mix spinach mixture with couscous.
• Add freshly ground black pepper to taste.

ISRAELI COUSCOUS WITH PANCETTA, SPINACH, RAISINS, AND LEMON

Steps:

• In a small bowl, cover the raisins with hot water and set aside to soften. In a medium skillet over medium-low heat, cook the pancetta, stirring occasionally, until crisp, about 14 minutes, then set aside on a paper towel-lined plate to drain. Pour off all but 1 tablespoon of the fat from the skillet, add the oil, return the skillet to medium-low heat, and heat until the oil shimmers. Add the garlic and cook, stirring occasionally, until light golden and crisp, about 5 minutes, then set aside on a paper towel-lined plate. Add the red pepper flakes and thyme to the skillet and cook, stirring, until fragrant, about 40 seconds. Off the heat, whisk in the lemon juice, 3/4 teaspoon salt, and black pepper to taste. Meanwhile, bring 4 quarts of water to a boil in a large pot over high heat. Add 1 tablespoon salt and the couscous, return to a boil, adjust heat to medium, and cook until al dente, about 6 minutes. Drain couscous, transfer it to a very large bowl, add the thyme-lemon dressing, and toss to coat. Drain the raisins and add them and the reserved pancetta, and toss. Add about half the spinach and toss (the spinach will wilt), then repeat with the remaining spinach. Taste and adjust the seasoning, if necessary, sprinkle with the garlic, and serve at once.