Lemony Spinach With Couscous
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By Mitchell Davis
Wednesday, February 20, 2008
4 to 6 servings
Heat 2 tablespoons extra-virgin olive oil in the pot. Add 1 diced onion and 1 minced garlic clove; cook until tender. Add 2 teaspoons ground cumin and a pinch cayenne pepper ; cook 1 to 2 minutes. Add 6 cups broth and bring to a boil. Add 3/4 cup Israeli couscous and cook for 5 minutes. Add one 10-ounce package frozen chopped spinach and bring back to a boil. Add the juice of 2 lemons ; season to taste with salt and black pepper .
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