-v2 tablespoon of extra virgin olive oil (you can also use butter or margarine.) - 3 shallots (you can also use yellow onions.) - ½ red bell pepper. - 1 ½ cup of pearl couscous. - 3 cups of vegetable broth.
- ¼ cup of dry white wine. - Fresh spinach. - Parmesan cheese to taste. - Salt to taste. - Black pepper to taste. - Paprika to taste. - Oregano to taste.
1. Prepare the vegetables first. Peel and chop the shallots or onions, whatever you are using. Do the same with the red bell pepper and feel free to add some green or yellow peppers to add color. Shred the spinach leaves and set all the greens aside.
2. Take a wide skillet or a medium-size pan and preheat some extra virgin olive oil in it. If you are using butter or margarine, use one and a half tablespoons.
3. First, add the shallots to the mix and saute them for five minutes. Once they are slightly translucent, add the peppers and some salt. Keep sauteing for a couple of minutes over a medium heat.
5. Take the heat to a simmer and add a cup and a half of the vegetable stock, mix and integrate. Cook for a couple of minutes and add the other cup and a half. Keep stirring for four or five minutes.
6. Add the wine and make sure it blends in. Only after cooking for a couple of minutes, add the previously chopped spinach leaves. Take the heat to medium so that the liquid evaporates.
7. Stir continuously, allowing everything to heat up and cook. Let the spinach leaves wilt and then, add as much Parmesan cheese as you like. Give everything a good stir so that the Parmesan cheese melts and turn the heat off.