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Photo of Lemony spinach couscous with creamy Burrata by Millie Peartree by WW

Lemony spinach couscous with creamy Burrata by Millie Peartree

4
Point(s)
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)

Fresh 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

Notes

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.

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