Escape to the sunny shores of Sicily with this incredibly fast and flavorful couscous dish! Inspired by the island’s classic flavor combinations, this recipe brings together the sweet pop of golden raisins, the earthy richness of spinach, and the buttery crunch of toasted pine nuts. A hint of orange zest and a touch of chili heat create a beautifully balanced, one-pan meal that’s perfect for a busy weeknight. It’s proof that you don’t need a lot of time to create something truly special and delicious.
Ingredients
• 2 tablespoons (30 ml) extra-virgin olive oil
• 2 scallions, minced
• 3 cups (90 g) firmly packed fresh baby spinach, chopped
• ¼ teaspoon (1 g) red pepper flakes
• 2 cups (475 ml) vegetable broth
• 1½ cups (270 g) quick-cooking couscous
• ¼ cup (40 g) golden raisins
• 1 teaspoon (2 g) grated orange zest
• Salt, to taste
• 2 tablespoons (8 g) chopped fresh parsley
• 2 tablespoons (20 g) toasted pine nuts
Instructions
1. Heat the olive oil in a large skillet or pot over medium heat. Add the minced scallions and cook for 1-2 minutes until softened and fragrant.
2. Add the chopped spinach and cook, stirring, until it has just wilted, about 1-2 minutes. Stir in the red pepper flakes.
3. Pour in the vegetable broth and bring the mixture to a rolling boil.
4. Stir in the couscous, golden raisins, and orange zest. Immediately remove the skillet from the heat, cover it tightly, and let it stand for 5 minutes, or until all the liquid has been absorbed.
5. Uncover and fluff the couscous with a fork. Season to taste with salt. Sprinkle with fresh parsley and toasted pine nuts, toss gently to combine, and serve immediately.
Nutritional Information
• Disclaimer: Values are estimated per serving and may vary based on specific used.
• Serves: 4
• Calories: 450 kcal
• Protein: 12 g
• Carbohydrates: 75 g
• Fat: 12 g
Pro Tips
• To toast pine nuts, place them in a dry skillet over medium-low heat. Cook, shaking the pan often, for 2-3 minutes until golden and fragrant. Watch them carefully as they burn easily.
• For a protein boost, add one 15-ounce can of drained and rinsed chickpeas along with the couscous. The flavors pair beautifully.
• This dish is excellent served warm, at room temperature, or even cold, making it a fantastic option for meal prep or picnics. Store in the fridge for up to 3 days.
• Don’t skip the orange zest! It provides a bright, aromatic quality that cuts through the richness and truly elevates the dish.
FAQ
Q: How can I add more protein to this vegetarian couscous
A: To make this a more protein-rich meal, simply add a 15-ounce can of drained and rinsed chickpeas when you stir in the couscous. The mild, nutty flavor of chickpeas complements the Sicilian ingredients perfectly and makes the dish more filling.
Q: Is this Sicilian couscous recipe vegan
A: Yes, this recipe is naturally vegan as all ingredients are plant-based. Just ensure you are using a vegetable broth that is certified vegan, as some brands can contain hidden animal-derived flavorings.
Q: What can I use instead of pine nuts
A: If you have a nut allergy or don’t have pine nuts, you can easily substitute them. Toasted slivered almonds or chopped walnuts provide a great crunch. For a nut-free option, try using toasted sunflower seeds or pumpkin seeds.
Q: How long does this vegetarian couscous last in the fridge
A: This dish is excellent for meal prep. You can store it in an airtight container in the refrigerator for up to 3 days. It tastes delicious served warm, at room temperature, or even cold straight from the fridge.
