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Home » Going Green – Spinach Pesto Israeli Couscous with Prawns

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Going Green – Spinach Pesto Israeli Couscous with Prawns

September 15, 2016 by Samantha 17 Comments

An entire package of spinach blended up into a basil and lemon forward dish that is ready in 15 minutes!! This Spinach Pesto Israeli Couscous with Prawns is an easy weeknight supper with a hearty and healthy pesto recipe as a base. 

Spinach Pesto Israeli Couscous with Prawns | My Kitchen Love. 15 minute healthy dinner that the kids will love too!

An entire package of spinach blended up into a basil and lemon forward dish that is ready in 15 minutes!! This Spinach Pesto Israeli Couscous with Prawns is an easy weeknight supper that I usually plan to make when I’m tight on time and have a packed day.

Having little hands-on time means that I can get the other bits of dinner sorted without having to run around like a chicken with my head cut off (e.g. setting the table, sorting waters, etc.).

This pesto sauce has a ton of spinach, but also lots of basil and quite a bit of lemon which takes the mind off the spinach in all honesty. It’s also dairy-free making this a vegan recipe if you remove the prawns.

There is so much iron from spinach in this recipe that the prawns are primarily there to add some depth and contrasting textures and flavours to the couscous.

Spinach Pesto Israeli Couscous with Prawns | My Kitchen Love. 15 minute healthy dinner that the kids will love too!

Couscous was originally a hard sell with my kids. Even this dish I have to feed Baby Lucy with my fork if I want her to eat it. Zoe and Isla now eat couscous with glee as we don’t have it terribly often (less than once per month).

I tend to switch between Israeli couscous and whole wheat couscous for more variation. I’d say it took about 5 attempts before the twins were on board with it. I find serving with any kind of savoury yogurt and a spoon (in lieu of a fork which the couscous easily falls off) makes couscous more palatable for the kids.

Spinach Pesto Israeli Couscous with Prawns | My Kitchen Love. 15 minute healthy dinner that the kids will love too!

What is pesto made out of?

Pesto is generally made out of basil, garlic, oil, pine nuts, and grated cheese. Variations exist all over the world of a traditional pesto, and many exist of unique pesto recipes, such as this Spinach Pesto variation.

How to make a homemade pesto recipe?

Pretty much blend up all the ingredients in a food processor or blender.

We like it more in the blend as the flavours meld together a bit better, and it’s easier to sneak in the healthy bits (like spinach!) to my kids if they’re completely obliterated by the blender.

I highly recommend adding a bit (1/4-1/2 cup) of pasta water (the water you cooked the pasta in) if you’re making a pasta sauce.

spinach pesto couscous with prawns on top
Print
Spinach Pesto with Couscous and Shrimp
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Packed with greens, this Spinach Pesto with Couscous and Shrimp wholesome dinner is ready in 15 minutes.

Course: Main Course
Cuisine: French
Keyword: lentil recipe, pesto
Servings: 4 servings
Author: Samantha
Ingredients
  • 5 oz 142 grams spinach (one clamshell of baby spinach)
  • 1 cup fresh basil leaves
  • 1/4 cup pine nuts
  • 1 clove garlic
  • 1/4 cup olive oil
  • 1/2 medium lemon, grind and pith (white layer underneath skin) removed
  • 1/4 tsp sea salt
  • 2 cups Israeli couscous (pearl couscous)
  • 4 cups cold water
  • 400 grams raw prawns or shrimp
  • 1 tbsp olive oil
  • 1/4 tsp crushed red pepper flakes
Instructions
  1. Bring 4 cups of salted water to a boil. Add couscous, cover, and reduce heat. Cook, undisturbed for 15 minutes. Fluff with a fork.

  2. Meanwhile,place spinach, basil, pin nuts, garlic clove, 1/4 cup olive oil, 1/2 lemon (with grind and pith removed), and 1/4 tsp sea salt into a blender. Blend until smooth. Pour over cooked couscous and mix until fully coated.

  3. In a medium bowl, toss together prawns, olive oil, and red pepper flakes. Heat a large skillet to medium-high and cooked prawns until pink, turning once. About 6-7 minutes total.

  4. Top pesto couscous with prawns and serve.

Enjoy!

Spinach Pesto Israeli Couscous with Prawns | My Kitchen Love. 15 minute healthy dinner that the kids will love too!

Filed Under: Dinner, Fish, Seafood Tagged With: couscous, Easy, Healthy, israeli couscous, no meat, Quick, spinach

About Samantha

Mom of twins, a singleton, and wife to a hungry husband. The food demands that surround me, have pushed me to lead our food life more simply, nutritiously, and deliciously. It's a good day when family, friends, and food intersect.

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Comments

  1. Flavour and Savour @flavourandsavour.com says

    September 16, 2016 at 8:13 am

    I love the contrast in flavours and textures in this dish! It's pretty too. Pinning!
    Reply
    • Samantha says

      September 16, 2016 at 3:21 pm

      Thank you! I love pretty food so I'm glad you think it is :)
      Reply
  2. kravingsfoodadventures says

    September 16, 2016 at 8:20 am

    Stunning combination of colors and flavor!
    Reply
  3. Dana says

    September 16, 2016 at 8:22 am

    I love this recipe, Sam! Not only is it stunning, but it looks and sounds so. friggin'. delish. I love how versatile prawns can be, and this recipe showcases that brilliantly.
    Reply
    • Samantha says

      September 16, 2016 at 3:20 pm

      Thanks Dana! You're totally right, prawns really go the distance for us as well. It helps that they are so quick to cook!
      Reply
  4. dishnthekitchen says

    September 16, 2016 at 9:22 am

    I love pesto everything!! Nice job on selling the couscous too...if you keep at it and eventually become more stubborn than the kids are you can sell them on anything lol. I actually switched to Israeli couscous as mine preferred it over the smaller (and much messier) type.
    Reply
    • Samantha says

      September 16, 2016 at 3:18 pm

      You've got the experience! For whatever reason carbs are a huge sell in our house with my twins. My youngest will inhale anything. Hope you have a great weekend Bernice!
      Reply
  5. diversivore says

    September 16, 2016 at 8:22 pm

    Pesto is the besto! I could eat pesto all day long, and I must say it looks especially tasty with couscous. I had a disappointing experience undercooking it a few years ago and I haven't really bothered with it much since, but I'm definitely thinking it's time to change that. Yum yum yum.
    Reply
    • Samantha says

      September 17, 2016 at 10:28 am

      Your rhyme game is on point! I'd love to see what you come ups with when using couscous, although I can relate to having a bad cooking experience and avoiding that ingredient. Hope you're having a great weekend!
      Reply
  6. Justine @ JustineCelina.com says

    September 18, 2016 at 10:45 am

    I love the ease and freshness of this dish, Samantha! I have a surplus of basil right now and this looks like a great way to use it. I'll be giving this one a go -- love all the spinach in here! Happy Sunday. :)
    Reply
  7. Cassie @ Crumb Kitchen says

    September 21, 2016 at 2:59 am

    I think the problem you have with your kids not eating it right away is the same problem I have with my boyfriend! Haha. If it's green, he'll stay away unless I show him it's delicious. ;) And speaking of delicious, this looks amazing! I have a box of Israeli couscous I've been waiting to unleash, so that lines up perfectly.
    Reply
    • Samantha says

      September 21, 2016 at 2:05 pm

      Lol! My husband was the same when we first met. He now eats a salad everyday almost, so change can occur! ;)
      Reply

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Samantha

Hi! Thanks for coming by! I'm a mom with 3 young daughters, a wife, and a foodie trying to keep my head above water with simple, delicious, and nutritious food. Let me know if you have any questions or comments. I'd love to hear from you! Read More…

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