Rita's recipe of the week


Here’s a recipe that showcases one of my favorite veggies and one of my favorite herbs: spinach and mint!

VEGETARIAN ISRAELI COUSCOUS WITH SPRING SPINACH AND MINT

Israeli couscous is sometimes called pearled couscous. It looks like little pearls.

2 cups of Israeli Couscous

Vegetable broth, low sodium

1 tsp of salt

1 tablespoon mint, chopped or more to taste - I usually add more

3 large handfuls of fresh baby spinach

1 lemon

Olive oil to drizzle

Feta for garnish

Follow directions for cooking couscous using broth as the liquid. After couscous cooks, stir in spinach and let it wilt. Then squeeze lemon juice over, to taste, drizzle with olive oil and sprinkle with cheese.

Yummy add ins: Chick peas, sliced green onions

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