This meal is a one-dish wonder, packed with calcium!
1 teaspoon extra virgin olive Oil3 Garlic cloves, pressed or minced1/4 teaspoon Salt1/4 teaspoon red Pepper flakes1/2 teaspoon dried Oregano, crushed1/2 teaspoon freshly ground black Pepper4 cups fat-free Milk1 box dry Couscous (10-ounces, about 1-1/2 cups)3 bags (6 ounces each) washed and trimmed baby Spinach leaves (12 cups)1 tablespoon fresh Lemon juice3/4 cup shredded Parmesan Cheese12 cherry Tomatoes, quartered, for garnish (optional)
1. Combine the olive oil, garlic, salt, pepper, red pepper flakes and oregano in a large, heavy saucepan and place over medium heat. Cook, stirring frequently, just until the garlic starts to sizzle, about 1 minute. Add the milk and mix well. Continue to cook over medium heat, stirring frequently. As soon as the milk comes to a boil, immediately remove the pan from the heat and stir in the couscous. Cover tightly and allow to stand for at least 5 minutes before removing lid.2. Meanwhile, steam or microwave the spinach for 1 minute. Coarsely chop the cooked spinach and place it in a strainer. Using your hands, press all of the liquid out of the spinach and put the drained spinach in a large bowl (at this point, you will have 1-1/2 cups of drained spinach). Add the lemon juice to the spinach, mix well and set aside.3. Remove the lid from the couscous, stir in the cheese and add the mixture to the spinach. Mix until the spinach is completely incorporated into the other ingredients.4. To serve, spoon 1-1/2 cups of the mixture into each of 4 pasta bowls. Garnish each serving with 3 quartered cherry tomatoes.
Omit the added salt to reduce the sodium in this dish.Nutrition calculated 5/20/13. To serve as a side dish, spoon pasta into 6-8 bowls and top with tomatoes.
This program, brought to you by Dairy Council of California, aligns with the Dietary Guidelines for Americans.
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