Lemony spinach couscous with creamy Burrata by Millie Peartree
Reduced-sodium chicken broth
½ cup(s), or vegetable broth (or water)
Extra virgin olive oil
1 cup(s), (not pearl or Israeli variety)
Fresh baby spinach
2 cup(s), roughly torn
Fresh lemon juice
4 oz, roughly torn
1 Tbsp, or chives (for garnish)
- In a medium saucepan, bring broth (or water), oil, and salt to a boil over high heat. Stir in couscous, cover pan tightly, and remove from heat. Let couscous stand for 5 minutes, then uncover and fluff with a fork.
- Gently stir in spinach, and lemon zest and juice. Stir in burrata, and serve warm, garnished with parsley or chives.
- Serving size: about 1/2 cup