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KEEP SCREEN ON

Yield: Makes 4 to 6 servings

Ingredients
Ingredients
2 tablespoons unsalted butter

2 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**

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Preparation Method

  1. In 4-quart sauce pan over medium heat on Wolf gas or electric cooktop, melt butter and olive oil.
  2. Add couscous, shallot and garlic.
  3. Allow the couscous to brown slightly before stirring.
  4. Continue to brown 5 minutes or until evenly toasted.
  5. Stir in artichokes, broth and thyme.
  6. Bring to a gentle boil.
  7. Season with salt and pepper.
  8. Stir in spinach and continue to cook until all liquid has been absorbed.
  9. Stir in chives.
  10. 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.


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