Skillet Pearled Couscous With Tomatoes, Feta, And Spinach Recipe

• 1 tablespoon olive oil
• 1 small shallot, thinly sliced (about 2 tablespoons)
• Pinch of dried red chile flakes
• Kosher salt and freshly ground black pepper
• 6 ounces pearled (Israeli) couscous
• 2 1/2 cups homemade vegetable stock or store-bought low-sodium vegetable broth
• 1 pint grape tomatoes, halved
• 2 cups roughly chopped spinach
• 3 scallions, light green parts only, thinly sliced
• 1/2 cup crumbled feta cheese
• 2 tablespoons freshly squeezed juice from 1 lemon
• 1/2 cup chopped fresh basil

1. Heat 1 tablespoon of olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the shallots, the chili flakes, and a pinch of salt. Cook, stirring, until softened, about 2 minutes.
2. Add the couscous and broth to the pan and simmer, season lightly with salt and pepper, and cook until most of the liquid is absorbed, about 12 minutes. Off the heat, stir in the grape tomatoes, spinach, scallions, half of the cheese and the lemon juice and stir to combine and lightly wilt the spinach. Adjust the seasoning as needed and then top with the remaining cheese and basil. Serve immediately

olive oil, shallot, red chile, kosher salt, couscous, vegetable stock, grape tomatoes, spinach, scallions, feta cheese, freshly squeezed juice, fresh basil

Taken from www.seriouseats.com/recipes/2013/06/skillet-supper-pearled-couscous-tomato-spinach-feta-recipe.html (may not work)