A Seriously Tasty & Healthy Dish | Couscous with Spinach & Chickpeas
This Couscous with Spinach & Chickpeas is where healthy meets delicious. Loaded with so many great flavors, super easy to make and comes together in just 20 minutes. Truly, one of the best couscous recipes ever.
This is the perfect dish for a busy weeknight dinner, yet it´s bold enough for a relaxed weekend lunch. It´s also packed with protein & fiber, thanks to the chickpeas & spinach, so it has all the elements to nurish your body.
For those of you that have tried couscous, you know how great it can be. For those of you who haven´t, it is such an incredible ingredient. It has a beautiful texture & flavor and it cooks super fast.
TIPS & TRICKS to Make this Recipe: The secret to perfectly cooking couscous? Once you add the couscous to the boiling broth, place a lid on the pan and turn off the heat. Let it sit for exactly 5 minutes. Then remove the lid and fluff up with a fork.
Key Ingredients & Cookware I used in this Recipe:
MY SWISS DIAMON FRYING PANS
SWEET SMOKED SPANISH PAPRIKA
SPANISH SEA SALT
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Watch the Video Below on How to Make Couscous with Spinach & Chickpeas
Couscous with Spinach & Chickpeas
- 2 tbsp extra virgin olive oil 30 ml
- 3 cloves garlic
- 1/2 onion
- 1/2 tsp sweet smoked Spanish paprika 1.20 grams
- 1/4 tsp saffron threads .17 grams
- 2 cups fresh spinach 100 grams
- 1 cup canned chickpeas 170 grams
- 1 1/4 cups vegetable broth 290 ml
- 1 cup couscous 150 grams
- handful freshly chopped chives
- sea salt
- black pepper
Finely mince 3 cloves of garlic, finely dice 1/2 of an onion, drain 1 can of chickpeas into a sieve, rinse under cold running water and reserve 1 cup of chickpeas, grab 2 cups of tightly packed fresh spinach and roughly chop
Heat a large sauce pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in the diced onion and minced garlic, mix with the olive oil, after 3 minutes add in 1/2 tsp sweet smoked paprika and 1/4 tsp saffron threads, mix it all together, then add in the chopped spinach and mix until the spinach is wilted, then add in the drained 1 cup of chickpeas and season everything with sea salt & black pepper, mix until well combined, add in 1 1/4 cups of vegetable broth and give it a quick mix
Once the broth comes to a boil, let it boil for an extra minute to let the saffron infuse, then add in 1 cup of couscous, give it a quick mix, place a lid on the pan and turn off the heat
After 5 minutes remove the lid from the pan, using a fork fluff up the couscous, this helps loosen the couscous and ensures there are no clumps
Transfer the couscous into serving dishes and sprinkle with freshly chopped chives, enjoy!
Get the High-Quality Saffron Threads I used to make this recipe
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01 . Jun . 2022
We’re making this recipe for tonight’s supper with a tomato salad and some zucchini al ajillo, and this couscous dish sounds really delicious! My husband and I enjoy so many of your recipes! Your list of written ingredients in this post needs an update, though. The amount of couscous wasn’t listed, so I went back to the video to check. No big deal, but I thought you might want to fix it in the post.
Spain on a Fork
Thanks for pointing that out! Much love 🙂01 . Jun . 2022
Looks so delicious!!!13 . Aug . 2021
Spain on a Fork
Thank you! Much love 🙂14 . Aug . 2021
I always look forward to any new recipes you put up. I appreciate your simplistic, but flavorful, recipes. If I wanted to add shrimp to this could I add it to the same pot to cook in? If so, at what point would you suggest adding the shrimp.16 . Sep . 2020
Spain on a Fork
I would cook the shrimp first, then remove from the pan and cover with foil paper, then add back when you fluff up the couscous 🙂 much love16 . Sep . 2020
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