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Prep Time: 5 Minutes Cook Time: 7 Minutes |
Ready In: 12 Minutes Servings: 6 |
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I made this up one day then mom decided she needed the recipe. So here it is in print. It's a beautiful dish. Feel free to substitute different spices for the curry powder - just please tell me what you used & how it turned out! I substituted ras el hanout & it was yummy. Can be made vegan by using 2TB olive oil & eliminating the butter. Ingredients:
1 tablespoon olive oil |
1 tablespoon butter |
1 medium onion, chopped |
1 teaspoon salt |
1/2 cup dried cranberries |
1 tablespoon curry powder |
1 cup vegetable broth |
1 cup couscous |
2 cups fresh baby spinach leaves |
Directions:
1. Melt butter with the oil in large saucepan.
2. Saute onion briefly. Add salt, dried cranberries & curry powder. Cook, stirring, until onions are softened.
3. Add broth & bring to a boil. Stir in couscous. Remove from heat. Cover & let stand 5 minutes.
4. Stir in spinach, cover & let stand additional 2 minutes. This wilts the spinach but doesn't cook it.
5. Fluff with a fork & enjoy.
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