Creamy Spinach Couscous Risotto
A quick and easy, vibrant and creamy couscous risotto that is packed with vegetables and plant protein.
Print
Pin
Servings: 2 people
Calories: 461kcal
Ingredients
- 2 tbsp olive oil
- 1/2 yellow onion chopped finely
- 1 clove garlic minced
- 1/2 cup pearl couscous
- 2 tbsp pesto
- 1 1/2 cups low sodium vegetable broth divided
- 1 1/2 cups baby spinach optionally roughly chopped
- 1 cup frozen peas or fresh, divided
- 3 oz silken tofu
- 1/2 tbsp nutritional yeast
Instructions
- In a saucepan, heat olive oil over medium heat. Add onion and cook for 3 minutes until translucent and fragrant. Add garlic and couscous and toast for 2-3 minutes until garlic is fragrant and couscous turns slightly golden. Add pesto and two thirds of the vegetable broth. Bring to a boil then lower the heat and simmer for 10 minutes or until couscous is fully cooked but slightly chewy, stirring occasionally.
- Meanwhile, in a blender, add half the spinach, half the peas, all the silken tofu, and the remaining one third of the broth. Blend until smooth, scraping down the sides as needed.
- When the couscous is cooked but still slightly chewy, add the remaining peas, spinach, and the blended sauce. Stir and cook until the peas are warmed through and the spinach wilt. Season with nutritional yeast, salt and pepper to taste. Divide into bowls or containers. Enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to five days. Add a splash of water or broth if the risotto appear too dry.
More Protein: Add more protein with tofu, fried egg, or flaked salmon.
Nutrition
Calories: 461kcal | Carbohydrates: 53g | Protein: 15g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 1mg | Sodium: 170mg | Potassium: 534mg | Fiber: 9g | Sugar: 7g | Vitamin A: 2968IU | Vitamin C: 38mg | Calcium: 97mg | Iron: 3mg | Phosphorus: 199mg
Tried this recipe?Mention @KNI_Care or tag #KNIrecipes!