Middle Eastern · main

Spinach, Tomato & Onion Couscous

Spinach, Tomato & Onion Couscous reads salinity 5.5, richness 5.0 and nutty 4.7 on Palate's 0–10 flavor X-ray — a Middle Eastern main, about 45 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.4 / 10
• Sweet & Fruity — 3.9 / 10
• Sour & Bright — 4.2 / 10
• Bitter & Earthy — 1.9 / 10
• Rich & Fat — 6.4 / 10
• Aromatic & Spice — 2.2 / 10

The measured notes (of 18)

Salinity 5.5 · Richness 5.0 · Nutty 4.7 · Funk & Ferment 4.5 · Umami 4.5 · Sourness 3.9 · Sweetness 3.0 · Fruity 2.9 · Allium 2.0 · Herbaceous 1.9 · Earthy 1.7 · Bitterness 1.3 · Floral 1.2 · Citrus 1.1

What's in it (9)

• 1 cup whole wheat couscous
• 1 1/2 cups water
• 1/4 teaspoon salt
• 2 tablespoons olive oil
• 1 red onion small large, chopped into pieces
• 1/2 pound small tomatoes ripe, or, preferably strawberry, cherry
• 5 cups fresh spinach thoroughly washed
• 1/4 cup pine nuts
• 1/2 cup feta preferably goat or sheep's milk crumbled, plus extra for garnish

Time & effort: about 45 min (30 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 132.8 kcal, 5.5 g protein, 5.4 g fat, 15.7 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (3 steps)

1. Bring the water, along with half the salt, to a boil in a small pan. Once boiling, add the couscous, stir and cover with a lid. Remove the pot from the heat, and allow it to sit for the 5 to 7 minutes it takes to cook the vegetables.
2. Heat a large pan over medium-high heat and add the 2 tablespoons of olive oil. Once the oil is hot, add the onions and saute until they begin to brown. Add the tomatoes and remaining salt and saute until they begin to wilt, about 20 to 30 seconds. Add the spinach and saute just until it wilts but remains bright green. Finally, stir the pine nuts into the vegetable mixture and remove the pan from the heat. Season with salt and pepper to taste.
3. Pour the couscous into a large bowl, add the sauteed vegetables along with the crumbled feta and toss everything together. Top with the extra crumbled feta and enjoy while hot.

Dishes with a similar flavor shape

• Korean Vegetable Pancake (Pajeon) — Korean
• Salade Paysanne De Clementine — French
• Miso-Glazed Eggplant with Steamed Rice — Japanese
• Pansoti con Salsa di Noci — Italian · Liguria
• Wurstsalat (Sausage Salad) — German

Keep reading: what salinity, richness, nutty mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.