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    Home Β» Recipes Β» Spinach Couscous with Lemon and Garlic

    Spinach Couscous with Lemon and Garlic

    Aug 15, 2022 by The Pesky Vegan | This post may contain affiliate links, meaning I may earn a small commission on any purchases made through those links. | 4 Comments

    998 shares
    Jump to Recipe >
    Spinach Couscous Pin

    Spinach couscous is a quick and simple vegan side that takes those small durum wheat pearls and gives them the Popeye treatment. Backed up by the delicious combo of lemon and garlic, it's a low-fat dish that's ready in around 20 minutes.

    Spinach Couscous with Lemon and Garlic in Bowl

    Toasting the couscous in the pan will give it a nice texture and nutty flavour, but this is optional. Ideally you'll use a pan with a tight-fitting lid to combine the couscous and hot liquid, but you could also use a heat-proof bowl with a lid or cling film (plastic wrap).

    For more vegan couscous recipes, check out this Mediterranean couscous salad, roasted pumpkin couscous, mushroom couscous, and harissa aubergine couscous.

    I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

    Lemon Spinach Couscous with Parsley

    Jump to:

    • Nutrition 🌱
    • Liquid ratio πŸ‘€
    • Ingredients πŸ“‹
    • Step by step πŸ“·
    • To serve 🍽️
    • FAQ ❓
    • Variations πŸ”€
    • Recipe πŸ‘¨β€πŸ³

    What is spinach couscous?

    Spinach couscous combines the popular leafy green vegetable with small balls of crushed wheat – also known as couscous. Technically a type of dried pasta, couscous cooks quickly to create a filling side or base for a larger meal.

    Is spinach couscous healthy?

    This low-fat dish is a great source of nutrients ranging from protein and fibre to various vitamins. In one serving of this recipe, you'll find:

    • Calories: 219 kcal
    • Protein: 7 grams (14% of RDA)
    • Fibre: 4 grams (17% of RDA)
    • Vitamin C: 21 mg (25% of RDA)
    • Vitamin A: 3640 IU (73% of RDA)

    Amounts based on a third-party nutrition calculator.

    Dried Couscous with Fresh Spinach Leaves

    Liquid ratio

    For the best results, use a measuring cup or mug to measure equal amounts of dried couscous to kettle-hot water (i.e. boiling water from a kettle). This will result in a 1:1 ratio, even though the liquid will weigh slightly more than the couscous (approx. 4 parts hot liquid to 3 parts couscous by weight).

    For more info, see my main recipe for vegan couscous salad.

    What you'll need

    This simple couscous recipe is all about light, summery flavours. You'll need:

    • Dried couscous as the star ingredient
    • Onion and garlic for sweetness and depth
    • Spinach leaves for nutrition and colour
    • Lemon zest and juice for vibrant notes
    List of Ingredients to Make Spinach Couscous

    How to make couscous with spinach

    Heat a pan over low-medium heat and add the dried couscous to the dry pan. Toast gently for around 4-5 minutes or until golden brown, moving regularly to avoid burning.

    Remove from the heat and set the couscous aside in a bowl.

    Recipe Process Shot - Toasting Couscous in Dry Pan

    After emptying the toasted couscous from the pan, heat the pan again on medium heat and add the oil. Add the chopped onion, season with salt and pepper, and cook for around 5 minutes or until starting to soften.

    Recipe Process Shot - Frying Chopped Onion in Pan

    Once the onion has started to soften, add the garlic and spinach. Stir and cook gently for a few minutes until all of the spinach has wilted down.

    Recipe Process Shot - Adding Fresh Spinach to Pan

    Once the spinach has wilted, turn off the heat.

    Recipe Process Shot - Spinach Wilted in Pan

    Stir in the toasted couscous and the zest of half a lemon (the juice will go in at the end).

    Pour over the boiling water or vegan stock. Cover with a lid and leave to steam for around 5 minutes or until the couscous is soft, then fluff up lightly using a fork.

    Recipe Process Shot - Fluffed Up Couscous with Spinach

    Stir in the chopped parsley and the juice of half a lemon. Adjust to taste, adding any extra salt, pepper, or lemon zest/juice, and serve.

    Recipe Process Shot - Adding Fresh Parsley to Spinach Couscous Dish

    Serving suggestions

    This spinach couscous dish is great with tomato and onion salsa and alongside BBQ items such as vegan burgers, sausages, grilled king oyster mushrooms, or teriyaki tofu steaks.

    For additional texture and protein, try adding toasted pine nuts, roasted chickpeas, roasted black beans, roasted lentils, or cashew parmesan to the couscous.

    Spinach Couscous Salad with Lemon, Garlic, and Parsley

    Recipe FAQ

    Is this recipe gluten-free?

    No, couscous is not gluten-free.

    Can I use frozen spinach?

    If you want to use frozen spinach, allow this to defrost first at room temperature (or speed things along in the microwave) before adding to the pan with the onion and garlic.

    Can I make this with other greens?

    You could replace the spinach with other leafy greens such as chopped kale, spring greens, or Swiss chard. Just bear in mind that these may take slightly longer to cook down than spinach leaves.

    How long will this keep?

    Store the couscous in the fridge in an airtight container for up to four days or freezer for up to six months.

    Variations and tips for spinach couscous

    • Pan v bowl: Ideally you'll use a pan with a tight-fitting lid to combine the couscous and hot liquid, but you could also use a heat-proof bowl with a lid or cling film (plastic wrap).
    • Vegan cheese: Turn this into a dairy-free spinach and feta couscous dish by including cubes of your favourite vegan feta cheese.
    • Other veg: Things like red pepper, olives, sun-dried tomatoes, or other roasted veg would all work well here (see this Moroccan couscous for ideas).
    • Other herbs: Try herbs such as fresh basil or coriander alongside (or instead of) the parsley.

    Hey you – let me know what you think

    If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments πŸ‘‡

    You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan πŸŒΏ

    Keep in touch

    Subscribe below to get your free download of The Vegan Kitchen – My Top 10 Tips, featuring 10+ pages of personal experience and advice to set you up for success with your plant-based cooking. πŸ‘‡

    More vegan recipe ideas

    If you liked this recipe, you may also enjoy:

    • Aloo Palak (Spinach and Potato Curry)
    • Cucumber Salad with Sesame Ginger Dressing
    • Vegan Raita with Cucumber and Mint
    • Turkish-Style Bulgur Pilav
    • Vegan Waldorf Salad
    • Broad Bean and Mint Dip
    • Crispy Vegan Roast Potatoes
    • 15-Minute Tomato Tahini Pasta

    You can also check out my full list of vegan side dishes and vegan BBQ recipes.

    Full recipe

    Lemon Spinach Couscous with Parsley

    Spinach Couscous with Lemon and Garlic

    The Pesky Vegan
    Spinach couscous is a quick and simple vegan side that gives those small pearls the Popeye treatment. Backed up by the delicious combo of lemon and garlic, it's a low-fat dish that's ready in around 20 minutes.
    5 from 2 votes
    Rate this Recipe Pin Recipe Print Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Main Course, Side Dish
    Cuisine Mediterranean, Vegan
    Servings 4
    Calories 219 kcal

    Ingredients
     

    • 1 cup (180 g) dried couscous (see notes for ratio info)
    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 3 garlic cloves, chopped
    • 5 oz (150 g) spinach, rinsed
    • 1 lemon
    • 1 cup (240 ml) kettle-hot water or vegan stock
    • Small handful fresh parsley, chopped
    • Salt and pepper to taste
    Prevent your screen from going dark

    Instructions
     

    • Heat a pan over low-medium heat and add the dried couscous to the dry pan. Toast gently for around 4-5 minutes or until golden brown, moving regularly to avoid burning. Remove from the heat and set the couscous aside in a bowl.
      Note: It helps if the pan has a tight-fitting lid for later (see recipe notes for alternative).
    • After emptying the toasted couscous from the pan, heat the pan again on medium heat and add the oil. Add the chopped onion, season with salt and pepper, and cook for around 5 minutes or until starting to soften.
    • Once the onion has started to soften, add the garlic and spinach. Stir and cook gently for a few minutes until all of the spinach has wilted down.
    • Once the spinach has wilted, turn off the heat. Stir in the toasted couscous and the zest of half a lemon (the juice will go in at the end).
    • Pour over the boiling water or vegan stock. Cover with a lid and leave to steam for around 5 minutes or until the couscous is soft (it may take slightly longer depending on the variety).
    • Once soft, fluff up the couscous lightly using a fork.
    • Stir in the chopped parsley and the juice of half a lemon. Adjust to taste, adding any extra salt, pepper, or lemon zest/juice. Serve with sides such as pico de gallo or cashew parmesan and enjoy.
      πŸ“Έ Recipe steps >
      πŸ“– Table of contents >
    Rate this recipe πŸ‘‡

    Notes

    Pan-toasting: Toasting the couscous in the pan will give it a nice texture and nutty flavour, but this is optional.
    Pan v bowl: Ideally you'll use a pan with a tight-fitting lid to combine the couscous and hot liquid, but you could also use a heat-proof bowl with a lid or cling film (plastic wrap).
    Liquid ratio: For the best results, use a measuring cup or mug to measure equal amounts of dried couscous to kettle-hot water (i.e. boiling water from a kettle). This will result in a 1:1 ratio, even though the liquid will weigh slightly more than the couscous (approx. 4 parts hot liquid to 3 parts couscous by weight). For more info, see my main recipe for vegan couscous salad.
    Frozen spinach: If you want to use frozen spinach, allow this to defrost first at room temperature (or speed things along in the microwave) before adding to the pan with the onion and garlic.
    Other veg: Things like red pepper, olives, sun-dried tomatoes, or other roasted veg would all work well here.
    Other herbs: Try herbs such as fresh basil or coriander alongside (or instead of) the parsley.
    Gluten-free: Couscous is not gluten-free, but you can replace this with GF grains such as quinoa or millet (these will take longer to cook so follow the package instructions).
    Storage: Store in the fridge for up to four days or freezer for up to six months.
    If you liked this recipe, you might also enjoy:
    • Mediterranean Couscous Salad
    • Moroccan Couscous with Chickpeas and Roasted Veg
    • Three-Bean Salad with Lemon, Mint and Parsley
    • Vegan Slaw with Sesame Ginger Dressing
    • Courgette Salad with Peanut Dressing
    • Teriyaki Grilled Aubergine
    • Grilled King Oyster Mushrooms
    • Crispy Baked Potato Wedges
    Β 
    * The nutrition info below is for one serving, based on a total of four servings.

    Nutrition

    Calories: 219kcalCarbohydrates: 39gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 327mgPotassium: 347mgFiber: 4gSugar: 2gVitamin A: 3640IUVitamin C: 21mgCalcium: 62mgIron: 2mg
    Nutrition Facts
    Spinach Couscous with Lemon and Garlic
    Amount Per Serving
    Calories 219 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 1g6%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 3g
    Sodium 327mg14%
    Potassium 347mg10%
    Carbohydrates 39g13%
    Fiber 4g17%
    Sugar 2g2%
    Protein 7g14%
    Vitamin A 3640IU73%
    Vitamin C 21mg25%
    Calcium 62mg6%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword spinach couscous salad, vegan couscous recipe, vegan spinach recipe
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan
    Get ingredientsBrowse ingredients for this recipe and more at Zero Waste Bulk Foods! UK only. Free delivery on orders over Β£60. I may earn a small commission on purchases made through the link above.

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      Recipe Rating




    1. Sean

      September 05, 2023 at 5:30 pm

      5 stars
      Added chargrilled red pepper. Yummy.

      Reply
      • The Pesky Vegan

        September 06, 2023 at 12:25 pm

        Great to hear you enjoyed the couscous, sounds like a nice addition!

        Reply
    2. Annette

      February 22, 2023 at 11:01 pm

      5 stars
      Quick, simple and utterly delicious. Thanks Pesky!

      Reply
      • The Pesky Vegan

        February 24, 2023 at 8:32 am

        Glad you enjoyed, thanks for the review!

        Reply

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