Creamy Spinach Tomato Couscous

Name: Creamy Spinach Tomato Couscous
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 cup couscous; 2 cups vegetable broth; 1 cup fresh spinach, chopped; 1 cup cherry tomatoes, halved; 1/2 cup heavy cream; 1 tablespoon olive oil; 2 cloves garlic, minced; Salt and pepper to taste; Grated Parmesan cheese for serving

Highlighted under: Simple Favorites

I absolutely adore this Creamy Spinach Tomato Couscous! It’s become a staple in our household because it’s so quick and irresistible. The combination of tender couscous soaked in a luscious cream sauce with vibrant spinach and juicy tomatoes makes every bite a delight. I love how the simplicity of the ingredients doesn't compromise on flavor, and it’s always a hit when I serve it to family and friends. Trust me; this recipe is perfect for fast weeknight dinners or a cozy gathering.

Created by

India Rutherford

Last updated on 2026-01-21T18:10:37.549Z

When I first made this Creamy Spinach Tomato Couscous, I was pleasantly surprised by how quickly it came together. I decided to whip it up on a busy weekday evening, and it ended up being one of my new favorites. The secret lies in the rich creaminess that envelops the couscous, combined with fresh spinach and bursts of tomato flavor.

Over time, I've learned to experiment with the veggies I include, and I believe that using sun-dried tomatoes adds a delightful depth. The key to success is stirring the couscous gently to keep it fluffy. Trust me, this is one dish that you’ll want on your dinner rotation!

        Why You Will Love This Recipe
        Rich and creamy texture that satisfies every craving
Quick prep and cook time for easy weeknight meals
Customizable with your favorite vegetables and spices

      

Perfecting the Couscous

To achieve perfectly fluffy couscous, measuring the broth accurately is key. For 1 cup of couscous, 2 cups of broth is ideal for absorption. Avoid using more liquid, as it can lead to a mushy texture. Keep an eye on the saucepan when you bring the broth to a boil, and once the couscous is added, a simple stir will ensure it cooks evenly. Letting it sit covered for 5 minutes is crucial for full steam absorption— if you uncover it too soon, you risk undercooked couscous.

Fluffing the couscous after it has rested is another critical step. Use a fork rather than a spoon; this helps to separate the grains without crushing them. If your couscous seems too dry after fluffing, you can stir in a tiny drizzle of olive oil or a splash of vegetable broth to help it regain moisture without compromising the overall creaminess of the dish.

Vegetable Variations

This recipe is incredibly versatile when it comes to vegetables. While spinach and cherry tomatoes shine here, consider substituting with ingredients like kale, bell peppers, or zucchini. For a heartier twist, add cooked chickpeas or lentils which boost protein content and give an extra layer of flavor. Remember, if you use ingredients that release more moisture, like zucchini, reduce the amount of cream slightly to maintain the desired texture.

If you want to introduce more flavor, don't shy away from adding spices such as red pepper flakes for heat or Italian herbs like oregano and basil while cooking the vegetables. Another quick trick is to deglaze the pan with a splash of white wine after sautéing the garlic, allowing it to reduce and add depth, enhancing the cream sauce's overall taste.

Make-Ahead and Storage Tips

Make-ahead options for Creamy Spinach Tomato Couscous can save time on busy weeknights. You can prepare the couscous and sauté the vegetables in advance. Store each component separately in airtight containers in the refrigerator for up to 3 days. When ready to serve, simply reheat them gently in a skillet over low heat, adding the heavy cream and adjusting seasoning as needed, stirring to combine until heated through.

If you're considering freezing leftovers, note that the texture of the couscous may change slightly after thawing. To minimize this, avoid mixing the cream into the whole batch before freezing. Instead, freeze the couscous and veggies together, then mix in fresh cream upon reheating. This method helps preserve the lush creaminess while ensuring a delicious meal even days later.

Ingredients

Ingredients for Creamy Spinach Tomato Couscous

1 cup couscous
2 cups vegetable broth
1 cup fresh spinach, chopped
1 cup cherry tomatoes, halved
1/2 cup heavy cream
1 tablespoon olive oil
2 cloves garlic, minced
Salt and pepper to taste
Grated Parmesan cheese for serving

Combine these ingredients for a delicious dish!

Instructions

Prepare the Couscous

In a medium saucepan, bring the vegetable broth to a boil. Add the couscous and stir. Remove from heat, cover, and let it sit for about 5 minutes.

Cook the Vegetables

In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Then add the chopped spinach and halved cherry tomatoes, cooking until the spinach is wilted.

Combine and Serve

Once the couscous is done, fluff it with a fork and add it to the skillet with the vegetables. Pour in the heavy cream, season with salt and pepper, and stir everything together until well combined. Serve warm, topped with grated Parmesan cheese.

Enjoy your creamy and delicious dish!

Pro Tips

Feel free to mix in any seasonal vegetables you have on hand, such as bell peppers or zucchini, for added flavor and nutrition.

Serving Suggestions

For a complete meal, serve your Creamy Spinach Tomato Couscous alongside grilled chicken or shrimp seasoned with lemon and herbs. This addition not only complements the dish but also balances it nutritionally. A simple arugula salad dressed with balsamic vinaigrette makes for a refreshing side, enhancing the overall dining experience while showcasing the couscous's creaminess.

If you're hosting a gathering, consider turning this recipe into a dazzling baked couscous dish. After combining the ingredients, transfer them to a baking dish, sprinkle with extra Parmesan, and bake at 350°F (175°C) for about 15-20 minutes until golden and bubbly. This twist adds a lovely crispy texture to the top, making it a show-stopping centerpiece.

Troubleshooting Common Issues

One common issue when making creamy dishes is that the sauce can separate or become clumpy. To avoid this, always whisk the cream gently into the hot mixture instead of pouring it in all at once. Gradually combining it means it will emulsify into the couscous properly, creating that dreamy texture you’re aiming for. If separation occurs, adding a small amount of broth while stirring continuously can help bring it back together.

In case the couscous absorbs too much liquid and turns hard, you can revive it. Simply add a splash of vegetable broth or water and gently fluff it with a fork. The addition of moisture will soften it without making it overly mushy. Keeping the heat low while reheating ensures that it warms through thoroughly without further drying out.

Questions About Recipes

→ Can I use other types of pasta instead of couscous?

Yes, you can substitute couscous with orzo or quinoa for a different texture.

→ Is this recipe gluten-free?

No, traditional couscous is made from wheat. For a gluten-free version, use gluten-free couscous or quinoa.

→ Can I make this recipe ahead of time?

Yes, you can prepare it a few hours in advance and reheat when ready to serve.

→ What can I use instead of heavy cream?

You can substitute heavy cream with half-and-half or a non-dairy cream alternative.