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Pearl Couscous with Spinach, Cilantro and Feta

Pearl Couscous with Spinach, Cilantro and Feta

By Calvin CoxApril 26, 2022

  • Makes
    4 to 6 servings
  • Cook Time
    35 minutes
  • Rating

A semolina pasta that can be cooked like a grain, pearl couscous also is known as Israeli couscous or ptitim. It has a wonderfully tender-chewy texture and is more substantial than regular couscous, making it one of our favorite pantry staples. We skillet-cook the couscous in just enough water to hydrate the pellet-like shapes so the finished dish has just a hint of creaminess from the couscous’ starch. Spinach wilted in during the final minutes of cooking and a scattering of feta cheese at the end gives the dish enough heft to be served as a main, but it’s also a terrific side to kebabs or grilled or roasted chicken or lamb. Piled into the pan on top of the couscous mixture, the spinach will form a mound until the leaves wilt down so a domed lid is handy.

Tip

Don’t simmer the couscous until fully tender before adding the spinach. It should be just shy of tender, as it will cook for about another 4 minutes after the spinach goes into the pan.

Ingredients
  • ¼

    cup extra-virgin olive oil, plus more to serve

  • 1

    medium yellow onion, chopped

  • Kosher salt and ground black pepper

  • 1 ½

    cups pearl couscous

  • 2

    medium garlic cloves, finely chopped

  • 1

    jalapeño chili, stemmed, seeded and finely chopped

  • 8

    ounces (about 10½ cups) baby spinach

  • ½

    cup lightly packed fresh cilantro, chopped

  • 1

    tablespoon lemon juice

  • 2

    ounces feta cheese, crumbled (½ cup)

Step 1

In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the onion, ½ teaspoon salt and ¼ teaspoon pepper, then cook, stirring occasionally, until softened and beginning to brown, 6 to 8 minutes.

Step 2

Add the couscous and cook, stirring often, until the couscous begins to brown, about 3 minutes. Add the garlic and jalapeño; cook, stirring, until fragrant, 1 to 2 minutes. Stir in 3 cups water.

Bring to a simmer, then cover, reduce to medium-low and cook, stirring occasionally, until the couscous is just shy of tender, 9 to 12 minutes.

Step 3

Pile the spinach evenly onto the couscous mixture, then cover and cook without stirring until the spinach begins to wilt, about 2 minutes.

Stir the spinach into the couscous mixture and cook, uncovered and stirring, until the spinach is fully wilted and the couscous is tender, another 1 to 2 minutes.

Step 4

Off heat, stir in the lemon juice and half the cilantro. Taste and season with salt and pepper. If desired, transfer to a serving dish. Drizzle with additional oil, then sprinkle with the remaining cilantro and the feta.