Lemony-spinach couscous with creamy burrata by Millie Peartree

Lemony spinach couscous with creamy Burrata by Millie Peartree

Total Time
20 min
10 min
10 min
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.


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)


  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


Bronx Chef Millie Peartree started cooking at a very young age, inspired by her mother and her time growing up in the southern United States. Millie is well-known for her famous restaurant but she is also a successful baker and caterer.