Summary

Spinach, Tomato & Onion Couscous might be just the main course you are searching for. Watching your figure? This vegetarian recipe has 555 calories, 19g of protein, and 24g of fat per serving. This recipe serves 3 and costs $3.16 per serving. If you have salt, olive oil, onion, and a few other ingredients on hand, you can make it. To use up the pine nuts you could follow this main course with the Pear Cake with Pine Nuts as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. 8 people have tried and liked this recipe. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is spectacular. Try Roasted Garlic Couscous with Tomatoes, Dill, Onion, and Spinach, Lamb Chops with Spinach Tomato Couscous, and Fetan and Green Onion Couscous Cakes over Tomato-Olive Salad for similar recipes.

Instructions

1. Bring the water, along with half the salt, to a boil in a small pan. Once boiling, add the couscous, stir and cover with a lid. Remove the pot from the heat, and allow it to sit for the 5 to 7 minutes it takes to cook the vegetables.
2. Heat a large pan over medium-high heat and add the 2 tablespoons of olive oil. Once the oil is hot, add the onions and saut until they begin to brown. Add the tomatoes and remaining salt and saut until they begin to wilt, about 20 to 30 seconds. Add the spinach and saut just until it wilts but remains bright green. Finally, stir the pine nuts into the vegetable mixture and remove the pan from the heat. Season with salt and pepper to taste.
3. Pour the couscous into a large bowl, add the sauted vegetables along with the crumbled feta and toss everything together. Top with the extra crumbled feta and enjoy while hot.

Ingredients

• 1 feta (preferably goat or sheep's milk) crumbled, plus extra for garnish
• 2 olive oil
• 3 pine nuts
• 4 red onion, chopped into pieces
• 5 salt
• 6 fresh spinach, thoroughly washed
• 7 ripe small tomatoes (preferably strawberry, cherry or
• 8 water
• 9 whole-wheat couscous

Directions

• 1 Bring the water, along with half the salt, to a boil in a small pan. Once boiling, add the couscous, stir and cover with a lid.
• 2 Remove the pot from the heat, and allow it to sit for the 5 to 7 minutes it takes to cook the vegetables.
• 3 Heat a large pan over medium-high heat and add the 2 tablespoons of olive oil. Once the oil is hot, add the onions and saut until they begin to brown.
• 4 Add the tomatoes and remaining salt and saut until they begin to wilt, about 20 to 30 seconds.
• 5 Add the spinach and saut just until it wilts but remains bright green. Finally, stir the pine nuts into the vegetable mixture and remove the pan from the heat. Season with salt and pepper to taste.
• 6 Pour the couscous into a large bowl, add the sauted vegetables along with the crumbled feta and toss everything together. Top with the extra crumbled feta and enjoy while hot.