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
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Prepare the couscous according to package directions.
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Set a skillet over medium heat and add some olive oil, the tomatoes, kosher salt, and pepper. Cook 4 to 5 minutes.
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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.
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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.