Couscous Risotto with Tomato, Spinach, & Feta
Posted by Lisa Schultz on
Not a true risotto dish like the Italians make, but with many of the same qualities as risotto and much faster & easier to make! This greek couscous dish is tangy, creamy, bright - a true crowd pleaser! Preparation takes approximately 20 minutes and feeds around 4 people. Enjoy!
- 8 oz. Agrozimi handmade pearl couscous
- 3 tablespoons olive oil
- 1 medium onion, diced
- 4 garlic cloves, crushed
- 1/2 tsp paprika
- 1/2 tsp crushed red pepper flakes
- 1 jar Elli & Manos Tomato & Feta Flavor Burst or Tomato & Thyme Flavor Burst
- 2 cups chicken or vegetable stock or water
- 1/2 lb. Fresh Baby Spinach -or if you live near Narberth in PA, choose Pinwheel's Local Chopped Spinach (frozen)
- 1 tsp Sparoza 15 Greek herbs & seeds
- 4 tablespoons feta, crumbled
- 1/2 cup diced cherry tomatoes
- Optional: handful of Pitted Kalamata olive
- Heat 2 tbs of olive oil in a large flying pan and fry the onion, garlic, paprika and red pepper flakes on a low heat for 5 minutes or until browned.
- Add the couscous and sauté until lightly toasted. Add the Flavor Burst and stock to the couscous and mix well. We prefer the tomato & thyme flavor burst for its very fragrant herbs. Bring to boil and then reduce heat and simmer, covered, for about 15 min. or until all the liquid is nearly fully absorbed. You may need to add more stock or water depending on the heat of your stove.
- Before taking the couscous risotto off the heat stir in the frozen spinach and cook another 2-3 minutes. Add salt & fresh ground pepper to taste.
- Place the feta into a bowl. Add 1 tablespoon of olive oil and mix in the oregano and tomatoes.
- Divide the couscous risotto into bowls and top with the feta-tomatoes mixture and olives, if using.