This dish was an insanely delicious child of invention. I needed a side dish and had half a bag of spinach, some parrano cheese and a shallot.
1 Cup Israeli (pearl) cous-cous
1 1/4 C chicken broth or water + appropriate amount bouillon
1 1/2 t EVOO
1 T French herb mix (Bonne herbe or Bouquet Garni)
1/2 bag baby spinach
1/4 C milk
1/4 grated flavorful cheese, like Edam, Parrano or Gruyere
- Bring broth or water + bouillon to a boil. Stir in cous-cous and 1/2 t spinach. Cover and cook on med-low heat for 8-10 minutes, until liquid is almost entirely absorbed and cous-cous is creamy and cooked through. Stir occasionally.
- While cous-cous cooks, heat remaining oil over medium heat. Add shallots, sliced thin in half moons. Cook until tender, but not brown. Stir in spinach, roughly chopped, and French herbs. Stir to mix and cook covered until wilted (~3 minutes)
- When cous-cous is cooked and spinach is wilted, combine in pot or pan (which ever is bigger). Stir in milk and grated cheese. Season to taste with salt and pepper.
- Eat it up!