41min prep: 9min cook: 32min
Pearl couscous is fun to eat, and it’s a great blank canvas for all kinds of flavors. These Mediterranean flavors shine with the cute little pasta.Notes:
- Pearl couscous, also known as Israeli couscous, is shaped like tiny little balls. Look for it near other packaged rices or in the international foods aisle. You can also use regular couscous if you can’t find the pearl variety.
Ingredients
Produce
- Baby Spinach — 2 Cups
- Garlic — 1 Clove
- Onion — 1 Tablespoon
Cheese & Lunchmeat
- Feta Cheese, Crumbled — 1⁄3 Cup
Dry Goods & Packaged Goods
- Israeli (Pearl) Couscous — 1 Cup
Canned Goods, Soups & Mixes
- Artichoke Hearts, Canned In Water — 1 ( 14 1⁄2 Ounces )
Spice & Baking
- Black Pepper
- Dried Oregano — 1⁄4 Teaspoon
- Kosher Salt
Condiments, Oils & Dressings
- Extra Virgin Olive Oil — 2 Tablespoons
Beverages
- Water — 1 1⁄4 Cups
Equipment
Kitchen Supplies
- Paper Towels
Appliances
- Stove Top — 2
Cooking Equipment
- Can Opener
- Chef’s Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Saucepan, Medium (2-4 QT)
- Saute Pan, Medium
Prep Steps
- Roughly chop the artichoke hearts, then set them on a plate lined with paper towels and pat dry.
- Smash the garlic under the side of your chef’s knife to remove the peel. Mince the garlic.
- Cut an onion into 1/4 inch dice to measure the indicated amount.
Cook Steps
- Measure water into a medium saucepan and place over high heat. Proceed with next step as water comes to a boil.
- Once water is boiling, stir in the pearl couscous. Cover pot, lower heat and simmer for about [8-10 minutes] until all the water is absorbed and grains are tender. Stir often to keep couscous from sticking to the bottom of the pot.
- Heat a medium saute pan over medium heat. Add olive oil and warm.
- Once oil is warm, add the onion, garlic and dried oregano. Crush the dried oregano between your fingertips as you add it to the pan. Saute until onion is soft and translucent. Do not brown.
- Once onion is soft and translucent, add the baby spinach and saute until all the moisture has cooked out and evaporated, about 3-5 minutes. Stir often.
- Add the artichokes to the pan of wilted spinach. Saute until artichokes are warm. Remove from heat.
- Once artichokes are warm and couscous is cooked, place the saute pan back over medium heat. Add the pearl couscous and olive oil to the spinach and artichokes. Season with salt and pepper to taste. Stir to combine. Remove from heat.
- Stir the feta into the pearl couscous.
- Transfer the pearl couscous with artichokes, spinach and feta to a serving bowl. Serve warm!