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Israeli Couscous with Oven Roasted Tomatoes & Spinach


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Overview

  • Recipe Type: Entree
  • Serves 4

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp chopped garlic
  • 1 cup Daily Pantry Israeli Pearled Couscous
  • 2-1/2 cup Daily Pantry Organic Chicken Broth
  • ¼ cup Oven Roasted Cherry Tomatoes
  • ¼ cup spinach
  • 1 tbsp heavy cream
  • 1 tbsp butter
  • Salt & pepper to taste

Directions

In a sauce pan add the olive oil and chopped garlic and cook on medium-high heat for 1 minute. Then add the Israeli Couscous and toast for 2 minutes (stirring constantly). Add the chicken broth and bring to a boil. Reduce the heat to a gentle boil and cover to continue cooking (stirring occasionally) for about 10-12 minutes. Couscous will be done once most of the liquid is absorbed and pasta is soft to the bite.

Mix in ¼ cup of fresh spinach into the couscous along with the ¼ cup oven roasted cherry tomatoes. Mix well and then add 1 tablespoon butter and 1 tablespoon heavy cream. Season with salt and pepper to taste and serve immediately.

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