Israeli Couscous with Spinach and Garlic Cream

Israeli couscous has a larger grain than the more familiar Moroccan version. The pea-sized wheat bits can be found in many grocery stores alongside rice and is sometimes labelled as super couscous, maftoul or pearl couscous. Unlike Moroccan couscous, Israeli couscous can be prepared in the same way as pasta, by boiling in salted water or chicken stock.


  • 2 cups Israeli couscous
  • 1 tablespoon butter
  • 4 cups baby spinach
  • 1/2 cup whipping cream
  • 2 cloves garlic, peeled and slivered
  • Salt and freshly ground pepper


Bring a large pot of salted water to boil. Sprinkle in couscous. Boil for 5 minutes or until tender. Drain.

Heat butter in a skillet over medium-high heat. Add spinach and cook until spinach is limp. Add the slivered garlic and cream and bring to boil. Boil until cream thickens slightly. Season with salt and pepper. Stir in couscous and cook until couscous has absorbed some of the cream. Serves 4