Israeli Couscous with Caramelized Fennel and Spinach
Hearty toasted pearls tossed with sweet fennel and tender greens
Why This Recipe Works
Using large-grained Israeli couscous provides a heartier, nuttier texture than traditional Moroccan varieties. This dish highlights the natural sweetness of caramelized fennel and onion, balanced by a bright hit of lemon and fresh greens.
Instructions
Bring a large pot of salted water to a boil. Add the couscous and simmer until tender but still slightly firm to the bite, about 8 to 10 minutes. Drain well.
Heat the oil in a large skillet over medium-high heat until it shimmers. Add the fennel, onion, and a pinch of salt; cook until the vegetables are softened and deeply browned, about 12 to 15 minutes.
Stir in the garlic and lemon zest and cook until fragrant.
Remove the pan from the heat and stir in the cooked couscous, spinach, and lemon juice. The residual heat from the pan will wilt the spinach without overcooking it.
Fold in the chives and season with salt and pepper to taste. Serve warm with lemon wedges.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate leftovers for up to 3 days.
Can I make this ahead of time?
The caramelized fennel and onion mixture can be prepared up to 2 days in advance and stored in the refrigerator. Reheat before adding the remaining ingredients.
What substitutions can I make?
- Israeli couscous: Do not substitute regular Moroccan couscous.
