Couscous “Risotto” with Tomato, Spinach and Feta

Agrozimi couscous with Elli & Manos tomato & feta and spinach


This recipe comes from our dear friends from Pinwheel Provisions and we just can't get enough of it! Not a true risotto dish like the Italians make, but with many of the same qualities as risotto and much faster & easier to make! Tangy, creamy, bright - this is a true crowd pleaser!

Ingredients for Greek couscous risotto

Optional: handful of Pitted Kalamata olive

How to make a Greek couscous risotto

  • Heat 2 tbs of olive oil in a large flying pan and fry the onion, garlic, paprika and red pepper flakes on a low heat for 5 minutes or until browned.
  • Add the couscous and sauté until lightly toasted. Add the Flavor Burst and stock to the couscous and mix well. We prefer the tomato & thyme flavor burst for its very fragrant herbs. Bring to boil and then reduce heat and simmer, covered, for about 15 min. or until all the liquid is nearly fully absorbed. You may need to add more stock or water depending on the heat of your stove.
  • Before taking the couscous risotto off the heat stir in the frozen spinach and cook another 2-3 minutes. Add salt & fresh ground pepper to taste.
  • Place the feta into a bowl. Add 1 tablespoon of olive oil and mix in the oregano and tomatoes.
  • Divide the couscous risotto into bowls and top with the feta-tomatoes mixture and olives, if using.


Recipe by: Pinwheel Provisions



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