Israeli Cous Cous with Spinach and Feta Cheese

Name: Israeli Cous Cous with Spinach and Feta Cheese
Ingredients: 250 ml (1 cup) Israeli cous cous; 325 ml (1 ½ cup) boiling water; 15 ml (1 tablespoon) olive oil; 30 ml (2 tablespoons) butter; 3 cloves garlic, finely chopped; 3 spring onions, chopped; 1,25 ml (1/4 teaspoon) dried chilli flakes; 600 g spinach, chopped; 125 ml (1/2 cup) feta cheese, crumbled; salt and ground black pepper to taste

Israeli cous cous is tiny pearls of semolina pasta also known as “Acini di pepe” in Italian. You will find it in Mediterranean food shops. Use orzo pasta as a substitute. This dish goes very well with grilled lamb chops or chicken.

Published 8 September 2022

Method

Simmer the Israeli cous cous in boiling water for 8 minutes. Drain and transfer to a covered bowl and keep warm.
Heat the oil and butter in a large sauce pan. Sauté the garlic, spring onion and chilli flakes for 2 minutes. Add the spinach and cook until just wilted.
Toss the spinach and feta with the cous cous and season to taste with salt and ground black pepper, Serve at once.