Lemony spinach couscous with creamy Burrata by Millie Peartree
4
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 8 • Difficulty: Easy
This bright, lemony grain recipe is a wonderful side dish for grilled or roasted chicken or fish. If you have some sweet cherry tomatoes on hand, halve them and add them with the spinach for a burst of color and juiciness. If you can’t find burrata, swap some fresh mozzarella in its place. Or leave the cheese out—the recipe will still be delicious. Add a little extra lemon zest on top for an extra pop of flavor.
Ingredients
Reduced sodium chicken broth
½ cup(s), or vegetable broth (or water)
Extra virgin olive oil
1 Tbsp
Table salt
½ tsp
Uncooked couscous
1 cup(s), (not pearl or Israeli variety)
Baby spinach
2 cup(s), roughly torn
Lemon zest
1 tsp
Fresh lemon juice
1 Tbsp
Burrata cheese
4 oz, roughly torn
Fresh parsley
1 Tbsp, or chives (for garnish)
Instructions
1
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.
2
Gently stir in spinach, and lemon zest and juice. Stir in burrata, and serve warm, garnished with parsley or chives.
3
Serving size: about 1/2 cup
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.