If you’re like me, balancing a career with your role as mom, daughter, sister, laundress, chef, chauffeur, counselor, family cheerleader, and the occasional dragon slaying can be tough to manage. Eating healthy and making time for what I like to call “detox” (yoga and wine … I know, I know – wine is alcohol and alcohol has toxins, but trust me, wine is detox for me) can be quite the challenge.
So, in order to maximize your time and efficiently manage all your roles, I have created some great recipes that are both quick and easy. Tonight, I’m making one of my all-time favorites … Spinach & Couscous.
You’ll need the following:
1 yellow onion
1 purple onion
2 bunches of garlic
2 large bags of spinach leaves – you can also sub with kale or swiss chard, if you’re not a spinach fan.
Extra Virgin Olive Oil (EVOO)
Couscous – I prefer organic steamer bags of couscous to save time, but you may also boil your own.
Sea Salt & Black Pepper
Serving Size: 5-6
Step 1: Wine
If you do not have your wine, beer, cocktail, or some form of adult beverage, do not even bother continuing. Stop reading and head to the kitchen for your glass and adult beverage. Once you’ve obtained, resume reading and proceed to Step 2.
Step 2: Dice your yellow onion, purple onion, and garlic bunches. Combine together in a skillet with EVOO – salt and pepper to taste.
Step 3: Caramelize the onions and garlic until golden brown; add your spinach.
Step 4: Depending on your pan and stove top, your spinach should cook in 2-3 minutes. It should still have its bright green color and a crispy texture. We don’t want soggy, lifeless, nutrient deprived spinach, so please be sure you’re paying attention. This too can be a challenge when you have a 3 year old climbing your leg like a jungle gym … stay in the game, parents.
Step 5: Add the couscous – I used 4 steamer bags.
Step 6: Plate and enjoy!
Side note: This pairs fantastically with grilled chicken for an added dose of protein. In addition, this is easily packaged for lunch.