I had been craving couscous, so rather than grab a box of the pre-seasoned stuff, I wanted to find a from-scratch recipe that showcased this delicious carbohydrate.
The problem — no one in town seemed to have Moroccan couscous in stock.
After checking all three local grocery stores in person and the online catalogues of three big box stores that also have grocery departments, I found that, on this particular weekend, Moroccan couscous was completely sold out.
I hope it’s because there were several other people in town with a couscous craving, rather than a supply-chain issue.
If you’re not familiar, Moroccan couscous is a tiny, tiny pasta. It’s not the name of the emperor in “The Emperor’s New Groove,” that’s Kuzco. There’s also another type of couscous — Israeli or pearl couscous. It’s a much bigger pellet.
For some recipes, the two can be interchanged, but generally, it’s one or the other.
Israeli couscous was in abundance in Aberdeen, but the Moroccan version was scant. Either stores didn’t carry it or were sold out, so I ordered it online.
I just bought the store-brand (Good & Gather) from Target. I had to purchase a few other things on my list to meet the shipping minimum, but they were things off my list I would have bought in-store anyway.
It’s not an expensive ingredient and it’s a dry pasta, so it has a long shelf life. That’s why I wasn’t too worried about getting delivered.
Because it’s so tiny, a lot of people mistake couscous for a grain, like rice or quinoa. Many grocery stores will stock it next to the rice rather than the pasta.
Once the couscous arrived, it was time to get cooking.
This spinach parmesan couscous comes together quickly and makes a great side dish. With the exception of the couscous, apparently, the ingredients are pantry and refrigerator staples.
Onions, garlic and parmesan all pack a big punch. Another way to add flavor is to substitute part or all of the water used to cook the couscous with either chicken or beef broth or stock, depending on what it’s being served with.
Couscous as a side is pretty much interchangeable with mashed potatoes — serve it with grilled steak, roasted chicken, pork chops — I bought a pre-seasoned (garlic and cracked pepper) pork tenderloin to go with my couscous.
If couscous is hard to find, please, store this recipe away for a rainy day. The cozy flavors combined with its quick completion make it a great winter-time side.
Ingredients
- 2 tablespoon olive oil, divided.
- 1/2 medium white onion, diced.
- 4 cloves of garlic, minced.
- 1 1/2 cups of dry couscous.
- 2 1/2 cups of water.
- 1 teaspoon salt.
- 1/2 cup shredded parmesan cheese, plus more for garnish.
- 2 cups of fresh spinach.
Instructions
- In a large saucepan, heat one tablespoon of olive oil and add the onion.
- Cook over medium heat for 10 minutes or until the onion is soft and translucent.
- Add the garlic and continue to cook for one minute until fragrant.
- In a separate pot, bring the water to a boil.
- Add couscous and remaining tablespoon of olive oil.
- Stir then immediately remove from heat and cover.
- Let the couscous sit for five minutes, then fluff with a fork once the water has been absorbed.
- Add the couscous, salt, parmesan cheese and spinach to the onion and garlic.
- Cook for 5 minutes over medium heat, until the spinach wilts slightly.
- Add salt to taste and serve immediately. Add additional parmesan, if desired.
Recipe adapted from I Heart Vegetables.
