I have been trying to make more healthy vegetarian or plant based recipes and these Tomato Spinach Couscous Bowls were perfect for Meatless Monday AND for meal prepping!
They were so easy to make and packed full of yumminess too.
I love the feta cheese, or you could use goat cheese, and the great crunch from the toasted pine nuts.
How to make Tomato Spinach Couscous Bowls
I am starting with a box of Near East Couscous, which already comes with a flavor packet.
First make the couscous according to the package directions.
Which is so simple and takes only 5 minutes.
Before making the tomato and spinach, I toasted some pine nuts in a skillet over medium low heat with some olive oil.
Some pine nuts come already toasted, but mine did not.
Set the same skillet over medium heat and add some olive oil, a pint of grape tomatoes, kosher salt, and pepper.
And cook the tomatoes for 4 to 5 minutes, stirring a few times.
Then add some fresh chopped spinach, minced garlic, kosher salt, pepper, crushed red pepper flakes, more olive oil, and balsamic vinegar.
And cook this for 2 to 3 minutes.
The spinach will cook down to almost nothing and the garlic aroma will have you doing a happy kitchen dance.
Finally divide the couscous between two bowls or meal prep containers.
I did one of each… one for my lunch today, and one for lunch tomorrow 🙂
Just top the couscous with another drizzle of olive oil, the spinach and tomatoes, feta cheese, and pine nuts.
That is one gorgeous meal prepped lunch!
Tomato Spinach Couscous Bowls are so filling and healthy 🙂
And not to mention insanely delicious!
If you like Tomato Spinach Couscous Bowls, you might also like these recipes…
And join my Grilling and Smoking Facebook Group!
Tomato Spinach Couscous Bowls
Tomato Spinach Couscous Bowls is a healthy vegetarian recipe perfect for Meatless Monday with feta or goat cheese and toasted pine nuts!
- 1 5.8 ounce box Near East Couscous (I used the Roasted Garlic flavor)
- olive oil, kosher salt, pepper, crushed red pepper flakes
- 1 pint grape tomatoes
- 8 ounces fresh spinach roughly chopped
- 4 to 5 cloves garlic minced
- 2 tablespoons balsamic vinegar
- 4 ounces crumbled feta cheese or goat cheese
- 1/2 cup toasted pine nuts
Prepare the couscous according to package directions.
Set a skillet over medium heat and add some olive oil, the tomatoes, kosher salt, and pepper. Cook 4 to 5 minutes.
Add the spinach, garlic, balsamic vinegar, another drizzle of olive oil, kosher salt, pepper, and crushed red pepper flakes. Cook another 2 to 3 minutes.
Serve with the couscous in a bowl or meal prep container (I added a drizzle of olive oil to my couscous) topped with the tomatoes and spinach, feta or goat cheese, and pine nuts.
Note: If your pine nuts aren't already toasted, put them in a skillet over medium low heat for a few minutes with a little olive oil.