One Pot Mediterranean Couscous
Take your taste buds to the Mediterranean with this One Pot Mediterranean Couscous; a balanced assembly of delicious ingredients for a main dish or accompaniment.
Ingredients
- 1 yellow onion, diced
- 1 shallot, diced
- 3 cloves of garlic, diced
- 3 tbsp extra virgin olive oil
- 1/2 cup vegetable broth
- 1 cup water
- 1 cup whole wheat couscous
- 1 15oz can of cannellini beans drained and rinsed
- 6 oz artichoke hearts
- 1/3 cup sliced kalamata olives
- 1/3 cup sliced sun-dried tomatoes
- 3 large handfuls baby spinach
- 1 tbsp dried oregano
- salt and pepper, to taste
- 2 tsp dried parsley
- 1 tsp dried mint or basil
- 3 tbsp toasted pine nuts optional for topping
Instructions
- Dice up the onion, garlic and shallot and add to a large saucepan with the olive oil. Saute over medium-high heat for about 3-5 minutes until soft and translucent.
- Add the veggie broth, sun-dried tomatoes, olives, artichoke hearts and baby spinach to the saucepan. Fold the baby spinach into the other ingredients until softened and wilted, usually about 2 minutes. Add the spices and herbs here too.
- Once the veggie broth has mostly reduced, add the cannellini beans and the water.
- Bring the water to a boil, then add the couscous. Stir gently to incorporate all the ingredients and then turn off the heat, cover the saucepan and set aside for 5 minutes.
- After 5 minutes, fluff with a fork and top with toasted pine nuts to serve.
Notes
If using frozen spinach, use 3-4 oz. You can thaw beforehand or you can sauté the frozen spinach with the veggie broth in the saucepan, after softening the onions/garlic and before adding the olives/tomatoes. Don't add the water/couscous until the liquid from the spinach and veggie broth has been reduced.