Florentine Couscous Risotto
Ingredients
- 2½ cups water
- 2 cups Israeli couscous
- 1 cup spinach
- 1 tbsp butter
- 1 cup cream cheese
- ¼ - ½ cup heavy cream
- salt & pepper
How-to
- Bring water to a boil, season with salt and pepper. Add couscous, and stir
- Bring back to a boil, cover, then reduce heat and simmer 5 minutes
- In a skillet heat butter over medium heat. Add spinach and sautee until wilted, about 1-2 minutes. (Optional: Spinach can be blanched--placed in boiling water for a few seconds, then placed in an ice bath to stop cooking--keeps spinach color vibrant before sauteeing)
- Chop spinach and add to couscous. Gradually add heavy cream. Fold in cream cheese, and stir until melted. Season with salt and pepper