1 Tablespoon butter
1 Tablespoon olive oil
1 small onion (1/2 cup), diced.
1/2 cup zucchini, diced
1 Cup tomatoes, cubed or 1 Cup sliced cherry tomatoes
1 Cup chicken broth or stock, divided
2 Cups loose packed fresh spinach, washed
1 Cup Golden Couscous
salt & pepper, to taste
*optional sprinkle of fresh grated parmesan
Place butter and olive oil in a small dutch oven. Add in diced onion and zucchini.
Let these vegetables cook down a good 5-7 minutes (this is the only time the vegetables will have a chance to truly cook down so, before proceeding on, make sure any vegetables you’ve added into this mixture are cooked.) Next add in your fresh spinach and cut tomatoes along with 1/4 cup of your broth or stock. Let this cook 3-4 minutes at a simmer. Season with salt & pepper. Stir in your couscous. Add in the remaining stock and bring to a boil, turn off heat Cover and let sit for 5 minutes. Fluff with fork once your time is up and serve sprinkled with some grated Parmesan.
Recipe adapted from: Jacques Pepin