Simple, hearty, and nutrient-rich, this dish features a savory blend of Israeli style couscous, orzo, baby garbanzo beans, and red quinoa (thanks, Trader Joe’s!). Add in some fresh spinach leaves, and you’ll have one great protein- and iron-packed dish. Served as a vegetarian or vegan entrée or as a no-fuss side, 15 minutes is all it takes to whip up this healthy, satisfying recipe.

Spinach & Israeli Couscous

Couscous Salad

Photo by Danielle Karagannis

Serves 4

What You’ll Need:

1 ¼ cups Harvest Grains Blend (found at Trader Joe’s)

1 tbsp butter

4 oz. fresh spinach leaves

1 tbsp olive oil

What to Do:

  1. Bring 1 ¾ cups of water to a boil.
  2. Add butter and stir in the Harvest Grains Blend.
  3. Bring the pot back to a boil, then reduce heat to a simmer. Cover the pot and let sit for about 10 minutes or until all the water is absorbed.
  4. Meanwhile, on a second burner, heat olive oil in a large skillet.
  5. Drop in the fresh spinach leaves and sauté until wilted.
  6. Once spinach and grains are both complete, mix the spinach into the pot. Add salt and pepper to taste, and enjoy!