Israeli Couscous with Spinach and Parmesan Cheese

• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 each shallots minced (or sub. red onion)
• 1 1/2 cups couscous Israeli
• 1 1/2 cups vegetable stock or chicken stock
• 1 cup spinach frozen, thawed and squeezed dry
• 1/4 cup parmesan, parmigiano-reggiano cheese, grated or to taste

1. Heat oil and butter in a saucepan over medium high heat.
2. Add the shallots (or minced red onion) and cook, stirring frequently for 3 minutes or beginning to soften.
3. Add the couscous and cook stirring until the couscous begins to turn golden, another 5 minutes.
4. Add the vegetable stock, bring to the boil, reduce heat, cover and simmer for about 7 minutes.
5. Stir in the spinach, cover the pot and cook for another 5 minutes.
6. Remove from the heat and stir in the Parmesan cheese.
7. Taste and adjust seasoning with salt and fresh ground black pepper.

olive oil, butter, shallots, couscous israeli, vegetable stock, parmesan

Taken from recipeland.com/recipe/v/israeli-couscous-spinach-parmes-54791 (may not work)