A perfect compliment to a citrusy main dish, this couscous side dish is a pretty fast, tasty and colorful addition to your dinner (or lunch) plate. Once again, Cinnamon Spice & Everything Nice provides a lovely recipe, that I look forward to trying again and again.

Spinach Parmesan Couscous

Ingredients (Serves 4-6)

• 1 1/2 cup couscous (I used Israeli couscous, and I think I like it better than smaller couscous)
• 1/2 cup shredded parmesan cheese
• 2 tbs diced red onion
• 1/2 cup pine nuts
• 2 cups thinly sliced baby spinach
• 1 tbs fresh squeezed lemon juice
• 1 tbs olive oil
• 1 3/4 cups boiling water
• salt and fresh black pepper to taste

Directions

Begin by lightly toasting the Israeli couscous over medium heat in an unoiled pan. The pasta will be ready once it has lightly browned all around.

Toasting won’t take much, so keep the heat low and move around frequently.

In a separate mixing bowl, combine the roasted couscous, onions and spinach. Bring water to a boil, add into the bowl, and cover with a plate. The steam will cook the couscous without needing to be on the stove. Let cook for 15-20 minutes (or 5 minutes if you use the small couscous).

Be careful after putting the plate on top of the bowl – it will get hot quickly.

While the couscous is working away, toast the pine nuts and set aside. Once the couscous is done, fluff with a fork and mix in the pine nuts, cheese, olive oil and lemon juice, then add salt and pepper to taste.

This dish pairs very nicely with lemon artichoke chicken. Try it and see for yourself. Bon appétit!

Great on its own or as a side dish.