Toasted Couscous with Artichokes, Spinach and Chives
Toasted Couscous with Artichokes, Spinach and Chives
KEEP SCREEN ON
Yield: Makes 4 to 6 servings
Ingredients
Ingredients
2 tablespoons unsalted butter2 tablespoons extra virgin olive oil
2 cups Israeli-style couscous
1/4 cup finely diced shallot
2 cloves garlic, peeled, finely chopped
1 (8-ounce) package frozen artichoke hearts, thawed, slightly chopped
4 cups chicken broth
1 tablespoon chopped fresh thyme*
Salt and freshly ground black pepper
6 cups spinach leaves, washed, stems removed, well-dried
1/4 cup chopped fresh chives**
Preparation Method
- In 4-quart sauce pan over medium heat on Wolf gas or electric cooktop, melt butter and olive oil.
- Add couscous, shallot and garlic.
- Allow the couscous to brown slightly before stirring.
- Continue to brown 5 minutes or until evenly toasted.
- Stir in artichokes, broth and thyme.
- Bring to a gentle boil.
- Season with salt and pepper.
- Stir in spinach and continue to cook until all liquid has been absorbed.
- Stir in chives.
- Adjust seasonings if desired.
*1 teaspoon dried thyme can be substituted for fresh thyme.
**1 1/2 tablespoons dried chives can be substituted for fresh chives.