Couscous “Risotto” with Tomato, Spinach and Feta

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Not a true risotto dish, but easy and delicious with many of the same qualities as risotto and much easier to make! Tangy, creamy, bright- this is a true crowd pleaser!

Serves: 4 Cooking time: approx. 20 minutes

Ingredients

  • 1 tablespoons unsalted butter

  • 2.5 tablespoons olive oil

  • 1 medium onion, diced

  • 4 garlic cloves, crushed

  • 1 tsp thyme

  • 1/2 tsp paprika

  • 1/4 tsp crushed red pepper flakes

  • 1 jar Elli & Manos Tomato & Feta Flavor Burst

  • 2 cups chicken or vegetable stock

  • 1/2 lb. Pinwheel Local Chopped Spinach (frozen)

  • 1 tsp oregano

  • 4 tablespoons feta, crumbled

  • 1/2 cup diced cherry tomatoes

  • Optional: handful of Pitted Kalamata olive, 2-3 fresh basil leaves, torn


Instructions

  1. Melt the butter in a large flying pan with 2 tablespoons of olive oil and fry the onion and garlic on a low heat for 5 minutes or until browned.

  2. Add the couscous and saute until lightly toasted. Add the thyme, paprika, red pepper flakes, Flavor Burst or tomato sauce and stock to the couscous and mix well. Bring to boil and then reduce heat and simmer, covered, for about 15 min. or until all the liquid is nearly fully absorbed.

  3.  Before taking the risotto off the heat stir in the frozen spinach and cook another 2-3 minutes. Add salt & fresh ground pepper to taste.

  4. Place the feta into a bowl. Add .5 tablespoon of olive oil and mix in the oregano and tomatoes.

  5. Divide the risotto into bowls and top with the feta-tomatoes mixture and olives and/or fresh basil, if using.

recipesAnjali Guptaflavor burst, orzo, tomato & feta, spinach, fetaComment