Note: Items in photo may be slightly different than recipe.

Israeli Couscous with Spinach and Almonds

Four servings • 20 minutes to prepare


  • 2 tabespoons olive oil
  • 1 cup Israeli (pearl) couscous
  • 2 garlic clove, minced
  • Coarse salt and ground pepper
  • 4 cups baby spinach (8 ounces), loosely packed
  • 4 tablespoon sliced almonds


  1. In a medium saucepan, heat 1/2 teaspoon oil over medium. Add couscous; cook, stirring, until lightly toasted, 1 to 2 minutes. Add 1/2 cup water and garlic; season with salt and pepper. Bring to a boil; cover, and reduce heat to low. Cook until liquid is almost absorbed, about 6 minutes. Add spinach, and cook until couscous is tender, 1 minute. Stir in almonds

Nutritional Information

    Subscribe to the Newsletter

    Get our free guide to Vegan Smoothies,

    just for signup up for our totally free and totally awesome newsletter!

Leave a Comment