Looking for a vibrant and nutritious dish that bursts with flavor? Look no further than this delightful Israeli Couscous with Oven Roasted Tomatoes and Wilted Spinach! Perfect for a quick weeknight dinner or a stunning side dish at your next gathering, this recipe combines the nutty texture of Israeli couscous with the sweetness of roasted cherry tomatoes and the freshness of wilted spinach. With just a few simple ingredients and under 40 minutes of your time, you can create a colorful plate that is not only delicious but also packed with wholesome goodness. Ready to impress your taste buds? Let’s dive into this easy and satisfying recipe!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Israeli
Serves: 4 servings
Ingredients
- 1 cup Israeli couscous
- 2 cups cherry tomatoes
- 2 cups fresh spinach
- 2 tbsp olive oil
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that the tomatoes roast evenly and develop a nice caramelized flavor.
- Rinse the cherry tomatoes under cold water and pat them dry with a paper towel. Cut each tomato in half and place them in a mixing bowl.
- Add 1 tablespoon of olive oil, salt, and pepper to the bowl with the tomatoes. Toss gently to coat the tomatoes evenly with the oil and seasoning.
- Spread the seasoned cherry tomatoes on a baking sheet in a single layer, cut side up. Roast in the preheated oven for about 20 minutes, or until the tomatoes are soft and slightly caramelized.
- While the tomatoes are roasting, prepare the Israeli couscous. In a medium saucepan, bring 1 ¼ cups of water to a boil. Once boiling, add the Israeli couscous and a pinch of salt.
- Reduce the heat to low, cover the saucepan, and let the couscous simmer for about 10-12 minutes, or until the water is absorbed and the couscous is tender. Remove from heat and fluff with a fork.
- In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant, being careful not to burn it.
- Add the fresh spinach to the skillet and sauté for about 2-3 minutes, or until wilted. Season with salt and pepper to taste.
- Once the tomatoes are done roasting, remove them from the oven and add them to the skillet with the wilted spinach. Gently stir to combine.
- Finally, add the cooked Israeli couscous to the skillet and mix everything together until well combined. Adjust seasoning with more salt and pepper if needed.
- Serve the Israeli couscous with oven-roasted tomatoes and wilted spinach warm, garnished with additional olive oil if desired. Enjoy your delicious and healthy dish!
Tips
- Roast the Tomatoes to Perfection: Ensure your oven is fully preheated to 400°F (200°C) before roasting the tomatoes. This helps them caramelize beautifully, enhancing their natural sweetness.
- Fluff the Couscous: After cooking the Israeli couscous, let it sit covered for a few minutes before fluffing with a fork. This will give it a light, airy texture.
- Customize the Greens: Feel free to mix in other greens such as kale or arugula if you want to switch things up. Each green brings its own unique flavor and nutritional benefits.
- Add a Zesty Kick: For an extra layer of flavor, consider adding a squeeze of lemon juice or a sprinkle of feta cheese just before serving.
- Meal Prep Friendly: This dish is great for meal prep! Make a larger batch and store leftovers in the fridge for a quick and healthy lunch throughout the week.
- Garnish for Presentation: Drizzle a bit of extra olive oil or sprinkle some fresh herbs on top before serving to elevate the dish’s presentation and flavor.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 6g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
