If you’re like me, it’s so easy to get in a rut of cooking the same things for your kids over and over each weeknight. I think I’ve probably cooked spaghetti and meatballs 500 times – and my teenage sons keep requesting it!
One of the areas I struggle with finding new ideas we all like is for interesting side dishes. My go-to ideas of rice, steamed broccoli or roasted potatoes taste great and usually no one complains (which is my current standard with teenagers for making a recipe again), but we all need and want some variety in our daily diets.
I stumbled upon this recipe by just seeing what I had in the pantry and refrigerator to throw together one night when I wanted to try something new with a grilled shrimp recipe I was also trying for the first time. The butter adds rich flavor to the Lemon Couscous recipe, but you can leave it out if you don’t want the added fat.
This recipe tastes great cold or hot, and I enjoyed the leftovers just as much the next day at lunch in my little brown bag at work.
Lemon Couscous with Fresh Spinach
2 1/4 cups chicken broth
1/4 cup unsalted butter
1 (10 oz) box uncooked couscous
3 Tbs fresh lemon juice
3 green onions, thinly sliced
1 small bunch baby spinach, washed, stemmed and shredded
3 Tbs chopped fresh chives, optional
In medium saucepan, combine chicken broth and butter. Heat to boiling. Stir in couscous. Remove from heat, cover and let stand 5 minutes. Fluff couscous with fork and stir in lemon juice, green onion, spinach and chives, if desired. Serve hot or cold.
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