Parmesan couscous with spring vegetables
This shelf holds a couscous mix already flavored with three cheeses, so tonight calls only for the gentlest of vegetables and a hot broth to let it shine. Ten minutes and you're at the table.
About 630 calories a serving, 70 g protein, 11 g carbohydrate, 34 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 1.5 cups chicken or vegetable broth
- 1 cup baby spinach or peas, fresh
From your shelf
- 1 package parmesan couscous mix
Staples
- 1 tablespoon butter
- to taste salt
- to taste pepper
- Bring 1.5 cups broth to a boil in a small pot over high heat. Add 1 tablespoon butter and a pinch of salt.
- Stir in the package of parmesan couscous mix and cover immediately. Remove from heat and let sit for 5 minutes until the couscous absorbs the liquid.
- Fluff with a fork and fold in 1 cup baby spinach or peas while the couscous is still hot; they will wilt from the residual heat. Taste and adjust salt and pepper.
Note Swap fresh peas for spinach if you have them, or add both. Leftovers keep three days covered in the fridge; reheat gently with a splash of water. Serve with a simple green salad or shredded carrot on the side.
On the label
DURUM WHEAT SEMOLINA, WHEY, PARMESAN CHEESE (MILK, CULTURES, SALT, ENZYMES), SALT, AUTOLYZED YEAST EXTRACT, CULTURED BUTTERMILK, CHEDDAR CHEESE (MILK, CULTURES, SALT, ENZYMES), SUNFLOWER OIL, OLIVE OIL, PARSLEY*, BLUE CHEESE (MILK, CULTURES, SALT, ENZYMES), NATURAL FLAVOR, ROMANO CHEESE (MILK, CULTURES, SALT, ENZYMES), YEAST EXTRACT, SOY PROTEIN ISOLATE, ANNATTO (COLOR), SOYBEAN OIL.
Near East, pasta by shape & type, serving 56 GRM, package 5.9 oz/167 g. Ingredients as printed on the label.
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Cooks as parmesan, couscous. Half of it left? Use up the parmesan.