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Categories:
unsalted butter extra-virgin olive oil yellow onion oil ground turmeric pearl couscous chicken broth kosher salt black pepper zucchini baby spinach fresh cilantro
Viewed: 21 - Published at: 9 years agoIngredients
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1/2 cup chopped yellow onion (from 1 small onion)
- 4 oil-packed anchovy fillets, drained
- 1/2 teaspoon ground turmeric
- 6 ounces uncooked pearl couscous
- 2 cups low-sodium chicken broth
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 medium zucchini, diced (about 1 1/2 cups)
- 5 ounces baby spinach
- 1/4 cup chopped fresh cilantro
Method
- Melt butter with oil in a large skillet over medium heat. Add onion; cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Add anchovies and turmeric; cook, stirring often, until anchovies dissolve, 2 to 3 minutes. Add couscous; cook, stirring occasionally, for 3 minutes.
- Add broth, salt, and pepper. Increase heat to high; bring to a boil. Cover and reduce heat to medium-low. Simmer until liquid is nearly absorbed, about 12 minutes. Stir in zucchini and spinach. Cover and cook until spinach is wilted and zucchini begins to soften, 2 to 3 minutes. Remove from heat and sprinkle with cilantro.
