A light and delicious dish filled with summer flavor for any time of the year. Packed with vitamins and nutrients, this side dish uses fat free milk for the perfect balance of creaminess and acidity.
Combine the olive oil, garlic, salt, pepper, red pepper flakes and oregano in a large, heavy saucepan and place over medium heat. Cook, stirring frequently, just until the garlic starts to sizzle, about 1 minute. Add the milk and mix well. Continue to cook over medium heat, stirring frequently. As soon as the milk comes to a boil, immediately remove the pan from the heat and stir in the couscous.
Cover tightly and allow to stand for at least 5 minutes before removing lid.
Meanwhile, steam or microwave the spinach for 1 minute. Coarsely chop the cooked spinach and place it in a strainer. Using your hands, press all of the liquid out of the spinach and put the drained spinach in a large bowl (at this point you will have 1-1/2 cups of drained spinach).
Add the lemon juice to the spinach, mix well and set aside.
Remove the lid from the couscous, stir in the cheese and add the mixture to the spinach.
Mix until the spinach is completely incorporated into the other ingredients.
To serve, spoon 1-1/2 cups of the mixture into each of 4 pasta bowls. Garnish each serving with 3 quartered cherry tomatoes.
1 teaspoon extra virgin olive oil
3 garlic cloves, pressed or mixed
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano, crushed
4 cups (1 quart) Lehigh Valley Dairy Farms DairyPure Fat Free Milk
1 box dry couscous (10 ounces — 1-1/2 cups)
3 bags (6 ounces each) washed and trimmed baby spinach leaves (12 cups)
1 tablespoon fresh lemon juice
3/4 cup shredded Parmesan cheese
12 cherry tomatoes, quartered, for garnish, optional