Israeli Couscous with Spinach and Almonds

Four servings • 20 minutes to prepare

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

Pin on PinterestShare on FacebookShare on YummlyTweet about this on TwitterShare on Google+Email this to someone


  • 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

  • 4Servings
  • 262Calories
  • 12gFat
  • 33gCarbohydrates
  • 7gProtein
  • 24mgSodium
  • 1gSugar
  • 2gFiber

    Subscribe to the Newsletter

    And get our free guide to Vegan Batch Cooking!

Leave a Comment