Imagine a dish that transports you to sun-drenched Mediterranean coastlines with just one bite - our Lemon Feta Couscous with Spinach is exactly that culinary adventure! This incredibly quick and vibrant recipe transforms simple ingredients into a symphony of flavors that will revolutionize your weeknight dinner routine. Packed with zesty lemon, creamy feta, and nutrient-rich spinach, this dish proves that gourmet meals can be both effortless and extraordinary.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 cup couscous
- 1 1/4 cups vegetable broth
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- In a medium saucepan, bring the vegetable broth to a rolling boil over high heat. Ensure the broth is at a full, vigorous boil to properly cook the couscous.
- Remove the boiling broth from heat and immediately add the couscous. Stir quickly to ensure all grains are evenly moistened. Cover the pot with a tight-fitting lid and let it sit undisturbed for 5 minutes to allow the couscous to absorb the liquid completely.
- After 5 minutes, use a fork to gently fluff the couscous, separating the grains and creating a light, airy texture. This prevents clumping and ensures each grain is perfectly cooked.
- Add the chopped fresh spinach to the warm couscous. The residual heat will slightly wilt the spinach, releasing its vibrant green color and fresh flavor.
- Squeeze the fresh lemon juice over the couscous and spinach mixture. The citrus will add brightness and help balance the richness of the feta cheese.
- Sprinkle the crumbled feta cheese over the couscous. Gently fold the cheese into the mixture, allowing it to slightly melt from the warmth of the couscous.
- Season with salt and freshly ground black pepper to taste. Taste and adjust seasonings as needed, ensuring a balanced flavor profile.
- Transfer to a serving dish and serve immediately while still warm. The dish can be enjoyed as a light main course or as a side dish alongside grilled proteins.
Tips
- Use boiling hot broth for the most even and fluffy couscous texture
- Always let couscous rest, covered, to ensure proper liquid absorption
- Fluff with a fork, never a spoon, to maintain light, separated grains
- Add spinach while couscous is still warm to achieve a perfect slight wilt
- Fresh lemon juice is key - bottled juice won't provide the same bright flavor
- Let feta slightly melt into the warm couscous for maximum creaminess
- Season gradually and taste as you go for a perfectly balanced dish
- Serve immediately for the best temperature and texture experience
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 10g
Fat: 8g
Saturated Fat: 4g
Cholesterol: 20mg
