Zesty Spinach And Onion Couscous Recipe

About this recipe

A vibrant and flavorful vegan couscous dish featuring spinach, onion, and a zesty lemon kick. Perfect for a quick and satisfying dinner.

Ingredients

• 100 g Baby Spinach
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 500G Freshos Couscous Semolina
• 1 ltr Bertolli Extra Virgin Olive Oil
• 60G Primi Piatti Red Chilli Flakes
• 1 kg Supreme Harvest Iodized Salt
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 500 ml American Garden Apple Cider Vinegar
• - Vegetable Stock Cubes
• 50 g Black Pepper

Instructions

1. 1. Heat 2 tablespoons of olive oil in a saucepan over medium heat.
2. 2. Add 1 diced onion and 1 tablespoon of red pepper flakes to the pan. Cook until the onion is soft, about 5 minutes.
3. 3. Stir in 5 minced garlic cloves and cook for an additional minute until fragrant.
4. 4. Add spinach and 1/4 teaspoon of salt. Cook until the spinach is wilted and heated through, about 3 minutes.
5. 5. Stir in 1 cup of couscous and mix well to combine.
6. 6. Pour in 2 cups of vegetable broth, stir, and cover the saucepan. Remove from heat and let it stand for 5 minutes.
7. 7. Fluff the couscous with a fork to separate the grains.
8. 8. Add 1/4 cup of lemon juice and 1 tablespoon of apple cider vinegar. Mix thoroughly to incorporate the flavors.
9. 9. Serve immediately as a warm and zesty dinner option.