Description
This easy couscous dish features tender carrots and wilted spinach in a light lemon-garlic dressing. Serve it warm as a side or chilled as a salad—perfect for lunches, potlucks, or weeknight meals.
Ingredients
Scale
- 1 cup couscous
- 1 cup low-sodium vegetable broth (or water)
- 1 tbsp olive oil (for couscous)
- 1 tbsp olive oil (for sautéing)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups grated or finely chopped carrot
- 2 cups baby spinach, roughly chopped
- 1/4 tsp ground cumin (optional)
- Juice of 1/2 lemon
- Salt and black pepper to taste
- Optional: 2 tbsp chopped parsley or cilantro
Instructions
- 1. Bring broth or water to a boil. Stir in couscous and 1 tbsp olive oil, then cover and remove from heat. Let sit for 5 minutes, then fluff with a fork.
- 2. In a skillet, heat 1 tbsp olive oil over medium heat. Add onion and sauté 3–4 minutes until translucent.
- 3. Add garlic and carrot. Cook for 4–5 minutes until slightly tender.
- 4. Add spinach and cook another 1–2 minutes until wilted.
- 5. Stir sautéed vegetables into the fluffed couscous.
- 6. Season with lemon juice, cumin (if using), salt, and pepper. Add chopped herbs if desired.
- 7. Serve warm or chill for a refreshing salad.
Notes
- Add chickpeas or cooked chicken for protein.
- Cumin adds warmth but can be left out or swapped with curry powder for variation.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 4g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: couscous with spinach, carrot couscous, vegetarian couscous, healthy side