Spain on a Fork > All Recipes > Main Dishes > A Seriously Tasty & Healthy Dish | Couscous with Spinach & Chickpeas
All Recipes, Main Dishes / September 16, 2020

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
SAFFRON THREADS
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

Course Main Course
Prep Time 5 minutes
Cook Time 15 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 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
  • handful freshly chopped chives
  • sea salt
  • black pepper

Instructions

  1. 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

  2. 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

  3. 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

  4. 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

  5. Transfer the couscous into serving dishes and sprinkle with freshly chopped chives, enjoy!

Recipe Notes

Get the High-Quality Saffron Threads I used to make this recipe

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4 Comments

  1. Dawn Kasper

    Looks so delicious!!!

    13 . Aug . 2021
    • Spain on a Fork

      Thank you! Much love 🙂

      14 . Aug . 2021
  2. Cherylynn

    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.
    Thank you

    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 love

      16 . Sep . 2020

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