Dollop
One-pot tomato couscous with spinach and feta
Couscous soaked in a smoky, garlicky tomato sauce with spinach and melting feta, a pantry dinner that’s on the table in 25 minutes.
- 25 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $2.97 a serving
- 440 calories
- Good the next day
- Vegetarian
Dolly says: I’d make this on a weeknight. It’s on the table in 25 minutes.
Ingredients
For 4 servings.
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 can diced tomatoes
- ¾ cup vegetable broth
- 4 cups baby spinach
- 1½ cups couscous
- ¾ cup feta cheese, crumbled
- 1 lemon, cut into wedges
From your pantry
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp salt
Each serving has about 440 calories, 15 g protein, 66 g carbs and 14 g fat, and costs about $2.97 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No diced tomatoes? Crushed tomatoes work.
- No baby spinach? Kale or arugula works.
- No feta cheese? Goat cheese works.
- No lemons? Limes work.
Steps
Tap an underlined word for a quick explanation.
Heat the oil in a large pot with a lid over medium heat. Cook the onion 5 minutes, until soft.
Medium heatTimer: 5 min
Stir in the garlic, tomato paste, paprika and cumin for 1 minute, until the paste darkens.
Medium heat
Add the tomatoes with their juice, the broth and salt and over high heat.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Stir in the spinach a handful at a time until it , about 1 minute.
Wilt. Wilting means cooking leafy greens just until they go soft and collapse. Greens shrink a lot, so a big pile of spinach becomes a small handful, and that’s normal.
How you’ll know: The leaves turn soft and deep green and slump into the pan, usually within a minute or two.
High heat
Stir in the couscous, cover, take the pot off the heat and leave it 5 minutes.
Timer: 5 min
Fluff with a fork, scatter the feta over and serve with lemon wedges.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
More dinners like this
Moroccan-spiced couscous with chickpeas and carrots
25 min
Instant Pot lo mein
25 min
Sopa de fideo (Mexican noodle soup)
25 min
Creamy parmesan orzo with peas
25 min
30-minute dinners ›One-pan dinners ›What to make with canned tomatoes and spinach ›What to make with spinach and feta cheese ›