Spinach and Feta Couscous
by Beth Burgess
(Haskell, OK, USA)
Spinach and Feta Couscous
Ingredients:
1/3 cup walnuts
2 tsp olive oil
2 cloves of garlic, minced
2 cups fresh spinach, packed
1 15 oz can red kidney beans, drained and rinsed
1 cup couscous
1/2 tsp salt
2 Tbs grated parmesan cheese
1 tsp lemon juice
2 oz feta cheese, crumbled
Directions:
Place walnuts in a medium saucepan over medium/high heat and cook for 2 minutes or until fragrant and toasted. Remove from heat, set aside.
Heat olive oil in saucepan over medium heat. Add garlic and saute 1 minute. Add spinach and cook 2 minutes or until wilted. Add 1 1/4 cup of water; bring to a boil, cover and reduce heat. Simmer 5-10 minutes or until spinach is tender. Stir in beans, salt, and parmesan. Cover, bring to a boil. Once boiling, stir in couscous and remove from heat. Cover, let stand 5 minutes. Stir in lemon juice and walnuts. Sprinkle feta on top.
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