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Whole-Wheat Couscous with Spinach and Pears

Photo: Andrew McCaul; Styling: Gerri Williams for James Reps


Prep time 15 mins
Cook time 5 mins
Yield Serves: 6
Fruit adds a healthy punch to Whole-Wheat Couscous with Spinach and Pears. Try Whole-Wheat Couscous with other hearty grains like barley or quinoa.


  • 2 cups whole-wheat couscous
  • 1/4 cup olive oil
  • 1 shallot, finely chopped
  • 2 cups low-sodium chicken broth
  • 2 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • Salt
  • 4 cups baby spinach
  • 2 pears, cored and cut into 1/4-inch dice
  • 4 ounces crumbled goat cheese

Nutrition Information

  • calories 418
  • fat 17 g
  • satfat 5 g
  • protein 15 g
  • carbohydrate 60 g
  • fiber 8 g
  • cholesterol 15 mg
  • sodium 385 mg

How to Make It

  1. Toast couscous in a saucepan over medium-high heat until fragrant, about 3 minutes. Transfer to a bowl. Add 2 Tbsp. oil and shallot to pan and sauté until fragrant and softened, 1 to 2 minutes. Add broth and 1 cup water and bring to a boil. Stir in toasted couscous, cover, remove from heat and let stand for 12 minutes.

  2. Transfer couscous to a large bowl; fluff with a fork. Stir in remaining 2 Tbsp. oil, lemon juice and mustard. Season with salt. Toss with spinach and pears, top with goat cheese and serve warm or at room temperature, or cover and refrigerate for up to 6 hours.