Photo of Giant couscous risotto with spinach by WW

Giant couscous risotto with spinach

2 - 9
PersonalPoints™ per serving
Total Time
25 min
5 min
20 min
Wholewheat couscous and spinach combine to make a quick and simple dish that’s tasty, filling and packed with iron and fibre


Calorie controlled cooking spray

4 spray(s)


2 medium, echalion, finely chopped


2 clove(s), finely chopped

Wholewheat Giant Couscous, dry

300 g

Dry white wine

75 ml

Vegetable stock cube(s)

1 cube(s), 800ml

Parmesan Cheese

30 g, grated


240 g, young leaf

0% fat natural Greek yogurt

50 g


  1. 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.
  2. 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.


Make this veggie by swapping the Parmesan for vegetarian Italian-style hard cheese