Couscous “Risotto” with Tomato, Spinach and Feta

This recipe comes from our dear friends from Pinwheel Provisions and we just can't get enough of it! Not a true risotto dish like the Italians make, but with many of the same qualities as risotto and much faster & easier to make! Tangy, creamy, bright - this is a true crowd pleaser!

Ingredients for Greek couscous risotto

• 8 oz. Agrozimi handmade pearl couscous
• 3 tablespoons olive oil
• 1 medium onion, diced
• 4 garlic cloves, crushed
• 1/2 tsp paprika
• 1/2 tsp crushed red pepper flakes
• 1 jar Elli & Manos Tomato & Feta or Tomato & Thyme Greek Flavor Burst
• 2 cups chicken or vegetable stock or water
• 1/2 lb. Fresh Baby Spinach -or if you live near Narberth, PA, choose Pinwheel's frozen chopped spinach 
• 1 tsp Sparoza 15 Greek Herbs & Seeds
• 4 tablespoons feta, crumbled
• 1/2 cup diced cherry tomatoes

Optional: a handful of pitted Kalamata olives

How to make a Greek couscous risotto

• Heat 2 tbs of olive oil in a large frying pan and fry the onion, garlic, paprika and red pepper flakes on a low heat for 5 minutes or until browned.
• Add the couscous and sauté until lightly toasted. Add the tomato sauce and stock to the couscous and mix well. Bring to boil and then reduce the heat and simmer, covered, for about 15 minutes or until all the liquid is nearly fully absorbed. You may need to add more stock or water depending on the heat of your stove.
• Before taking the couscous risotto off the heat, stir in the spinach and cook another 2-3 minutes. Add salt & freshly ground pepper to taste.
• Place the feta into a bowl. Add 1 tablespoon of olive oil and mix in the oregano and tomatoes.
• Divide the couscous risotto into bowls and top with the feta-tomatoes mixture and olives, if using.

Recipe by: Pinwheel Provisions

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