Steps
- Warm 1½ cups of low-sodium vegetable broth to a simmer in a small saucepan.
- Heat 2 tablespoons of extra virgin olive oil in another saucepan over medium heat. Stir in 3 large minced garlic cloves and 1 teaspoon of Aleppo pepper for 2-3 minutes, until fragrant.
- Stir in 1 cup of pearl couscous for 1-2 minutes, until lightly toasted. Bring the broth to a boil and carefully pour it into the couscous; season with salt and pepper.
- Bring to a simmer, cover, and reduce the heat to low. Cook for 12 minutes, until tender and most of the broth is absorbed.
- Stir in 2 cups of baby spinach, 1 tablespoon of unsalted butter, and ½ cup of freshly grated Pecorino Romano until the spinach wilts and the cheese melts.
- Remove from the heat. Fold in the zest of 1 lemon and ¼ cup of chopped parsley.