Whole-Wheat Couscous with Spinach and Pears

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

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.

Yield: Serves: 6
Cost per Serving: $2.39
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Nutritional Information

Amount per serving
  • Calories: 418
  • Fat: 17g
  • Saturated fat: 5g
  • Protein: 15g
  • Carbohydrate: 60g
  • Fiber: 8g
  • Cholesterol: 15mg
  • Sodium: 385mg


  • 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


  1. 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. 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.
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