No image available
Member recipe

Spinach Couscous

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 10 minutes Cook: 5 minutes

Skill level



Serves 8

This couscous can be served warm or cold and is excellent with poached salmon. I often serve it as part of a buffet. This serves eight but as part of a buffet, 12-15 portions.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 500 g couscous and 500 ml water
  • 4 T olive oil
  • Zest of 2 organic lemons
  • Salt to taste
  • 4 shallots (or a red onion)
  • 2 garlic clove
  • 2 T butter
  • 250 ml vegetable stock
  • 500 g frozen leaf spinach
  • 4 T crème fraîche
  • 2 T chopped fresh coriander
  • Pepper to taste
  • 1-2 T lemon juice to taste


  1. Boil water, add couscous and set aside to soak for three minutes (or follow package directions). Add olive oil and season with salt, pepper and lemon zest. Set aside.

  2. Melt the butter, add finely chopped garlic, shallots or red onion and sweat until translucent. Do not let them brown because this will spoil the flavour of the dish.

  3. Defrost the spinach in the vegetable stock (cook off if too much liquid). Add crème fraîche and season with salt and pepper.

  4. Combine couscous and spinach. Check seasoning and add more salt and pepper to taste and a little lemon juice . Strew chopped coriander or flat leaved parsley over the top.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.