Giant couscous risotto with spinach
Calorie controlled cooking spray
2 medium, echalion, finely chopped
2 clove(s), finely chopped
Wholewheat Giant Couscous, dry
Dry white wine
Vegetable stock cube(s)
1 cube(s), 800ml
30 g, grated
240 g, young leaf
0% fat natural Greek yogurt
- Mist a large saucepan with cooking spray and fry the shallots over a low heat for 3-4 minutes until just softened. Add the garlic and fry for 1 minute. Stir in the couscous and heat through for 1 minute, then pour in the wine and simmer for about 2 minutes until nearly evaporated.
- Add a third of the stock and simmer, stirring occasionally, for 3 minutes until absorbed. Repeat twice, until all of the stock has been used up. Stir in 20g Parmesan until melted and combined, then add the spinach (you might need to do this in batches) and cook until just wilted. Mix in the yogurt and season well. Divide among 4 bowls and serve sprinkled with the remaining Parmesan.