Israeli Couscous with Corn, Tomatoes & Spinach

February 5, 2018 11:42 am Published by Leave your thoughts

This makes a great vegetarian side dish or main dish.  I love Israeli couscous or sometimes called peal couscous; it’s much more substantial and has more of a “bite” or tension to it unlike the other kind of plain couscous that is much smaller.   Couscous can be prepared in so many ways, as a hot dish or a salad, this is a hot side dish but leftovers can certainly be eaten cold right out of the fridge I’m sure.   Serve this along a beautiful piece of fish or chicken for a light supper or enjoy it as a main dish with a salad; it’s really good sprinkled with parmesan cheese.


1 cup of Israeli or pearl couscous

1 1/2 cups of water or vegetable broth

Pinch of salt

1 tablespoon olive oil

2 garlic cloves, chopped

1 shallot, chopped

¼ teaspoon pepper flakes (optional)

½ cup of white wine or vegetable broth

1 pint of assorted colored cherry tomatoes, halved

1 yellow or red bell pepper, chopped

4 cups of fresh spinach, chopped

1 cup of fresh corn

½ teaspoon kosher salt

½ teaspoon coarse ground black pepper

3 tablespoons fresh chopped basil

2 tablespoons fresh lemon juice



  • Bring water and pinch of salt to a boil in a medium saucepan, add couscous, reduce heat to simmer and cover, cook for about 10 minutes or until water is absorbed, remove from heat and fluff with fork, set aside.
  • Heat the olive oil in a large skillet over medium heat and sauté the garlic and shallots until translucent, about 4 minutes, add the pepper flakes and wine.
  • Add the cherry tomatoes, bell pepper, spinach, corn, salt and pepper and cover and let the spinach cook down for about 5 minutes, uncover and stir.
  • Add the cooked couscous, breaking it up a bit, it may have lumped together as it cooled, add the fresh chopped basil and lemon juice and cook until heated through, about 4 more minutes and serve right away. Serves 4 to 6


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This post was written by Joseph Sciascia

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