Since this recipe calls for couscous, I should point out that there are two common types of couscous. Moroccan couscous is small and cooks very quickly. The grains are about the size of cornmeal. Israeli couscous is larger and takes much longer to cook. I used Moroccan couscous but you could try this with Israeli couscous if that’s all you have., you’ll just need to adjust the cooking time.
olive oil, divided
medium white onion
cloves of garlic
shredded parmesan cheese
Dice the onion and mince the garlic, or push through a garlic press.
In a large saucepan, heat 1 tbsp of olive oil and add the onion and garlic.
Cook over medium heat for 10 minutes or until the onion begins to caramelize.
While that cooks, bring the water to a boil.
Add the couscous, stir, and remove from heat.
Let sit and then fluff with a fork once the water has been absorbed.
Add the couscous, salt, parmesan cheese, and spinach to the onion and garlic.
Cook for 5 minutes over medium heat, until the spinach had just started to wilt.