Couscous with Spinach and Feta

This recipe is such an old favorite, I can't believe I haven't' shared it with you before. The ingredient list is a little lengthy, but every ingredient is worth it, and it really doesn't take that long to prepare, unless you're cooking the meat while you make dinner. I usually use some leftover meat - just about anything will do. The original recipe called for chicken, but I love it with leftover lamb, beef, or even venison.

Couscous with Spinach and Feta


  • 8-12 ounces beef, chicken, or lamb, cooked
  • 2 tablespoons olive oil
  • 1/2 cup gluten-free couscous (I use this. If you're not gluten-free, regular or Israeli couscous would be good too)
  • 1 shallot, minced
  • 3 garlic cloves, minced
  • Zest of one lemon, plus the juice
  • Pinch red pepper flakes
  • 6-8 ounces baby spinach
  • 2 ounces feta cheese, crumbled

In a medium pot, saute the shallot in the olive oil until it begins to soften. Toss in the garlic, half the lemon zest, and red pepper flakes, and saute until the garlic becomes fragrant, about 30 seconds. Stir in the couscous and toast for about one minute. Add 1 cup water (or the amount recommended on the package), and bring to a boil. Lower the heat to the lowest setting, cover, and let sit about 15 minutes, or until the couscous is cooked.

When the couscous is cooked, stir in the spinach, a handful at a time, until it is all wilted. Remove the pan from heat, and stir in the meat and half the feta cheese.

Divide between two plates. Top with the remaining feta cheese and drizzle with the remaining lemon zest and lemon juice.

Makes two generous or three modest portions. Can easily be doubled (or tripled) to serve more people. Keeps well one or two days in the fridge.

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