Lemony-spinach couscous with creamy burrata by Millie Peartree

3
3
3
SmartPoints® value per serving
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.

Ingredients

Reduced sodium canned 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

Cheese, burrata

1 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.