Healthier living, one day at a time!

Quinoa Spinach "Couscous"

Prep Time

15 minutes

Prep Notes

Look for sumac in ethnic markets or spice shops. The dish goes well with a salad of finely chopped lettuce, mint, cucumber, tomatoes and shaved carrots, dressed with lemon juice and olive oil.

Cooking Time

35 minutes


6 servings


1 bunch spinach, stemmed, cut in long strips

2 hot or sweet peppers of your choosing, diced

1 yellow onion, chopped1 large tomato, chopped

2 tablespoons olive oil

1/2 pound lamb sausage, diced fine, or ground lamb (or turkey, chicken or beef)

3 cloves garlic, smashed

1 can (16 ounces) crushed tomatoes

1 can (5 ounces) tomato paste

3/4 teaspoon salt, about

Freshly ground pepper

3 handfuls couscous, about 1 cup (or eliminate the wheat and add more protein with 1 cup of quinoa!)

1 to 2 cups water



1. Soak the spinach in very cold water, 20 minutes.
2. Meanwhile, in a Dutch oven, cook the peppers, onion and fresh chopped tomato in the oil on medium heat until the onions begin to soften, but before they become translucent, about 5 minutes. Add the sausage; cook, stirring often, until lightly browned, about 10 minutes.
3. Add the garlic and the canned crushed tomatoes; cook, stirring once, 3 minutes. Add the tomato paste; season with 1/4 teaspoon salt and pepper to taste. Heat the sauce to a boil. Reduce heat to a simmer. Wring out spinach; add to the Dutch oven and cover. Let simmer, at least 10 minutes.
4. Add couscous, water, remaining 1/2 teaspoon salt and pepper to taste; stir and cover. Simmer until couscous is plump, 5-6 minutes. Taste for seasoning. Serve sprinkled with sumac and with yogurt on the side.


Nutrition information per serving: 296 calories, 10 g fat, 3 g saturated fat, 25 mg cholesterol, 39 g carbohydrates, 14 g protein, 537 mg sodium, 7 g fiber


Adapted from Chicago Tribune, January 15, 2014 By Charlie Johnson, Tribune Newspapers