1/2 box couscous (8 oz) 1 Tbsp extra virgin olive oil 1 shallot, minced 1/2 lb calaloo or fresh spinach (blanched, iced down and chopped) 1/2 cup pineapple, ripe and diced in 1/8″ cubes Dash of ground Coriander Salt and pepper to taste 1/2 red bell pepper, cut in 1/8″
12 oz chicken broth
1. Sauté the shallots in hot olive oil, until translucent.2. Add the calaloo (or spinach) and the bell peppers, sautéing for two more minutes. 3. Add coriander and diced pineapple. 4. Deglaze with the chicken broth. 5. Gently stir and simmer on low heat for five minutes.
6. Cover with a lid, stop the fire and set your couscous aside for fifteen minutes to allow the flavors to infuse.
Recipe contributed by our Customer Amy B.