Pearl couscous with white beans

Ingredients

For 2 people

• 1 tbsp olive oil
• 1 small yellow onion, finely diced (4 oz)
• 2 cloves garlic, minced (2 tsp)
• 1 cup pearl couscous (6 oz)
• 1 3/4 cups low-sodium vegetable broth
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 can (15 oz) cannellini beans, drained and rinsed (9 oz drained)
• 2 cups baby spinach (2 oz)
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 2 tbsp chopped parsley
• 2 tbsp crumbled feta cheese
• 1 to 2 tbsp water, as needed

Method

1. Soften the onionHeat 1 tbsp olive oil in a 10-inch skillet over medium heat. Add the finely diced onion and cook for 4 to 5 minutes, stirring often, until the pieces look translucent and just starting to soften at the edges. If the pan threatens to brown too quickly, lower the heat a little; you want a sweet, gentle base, not fried onion pieces.
2. Bloom the garlic and toast the couscousStir in the minced garlic and cook for 30 seconds, just until fragrant. Add the pearl couscous and stir constantly for 1 to 2 minutes so the grains are lightly coated in oil and begin to toast. This quick toasting step gives the finished dish a nuttier flavor and helps the couscous stay distinct after simmering.
3. Simmer until tenderPour in 1 3/4 cups low-sodium vegetable broth, then add 1/2 tsp kosher salt and 1/4 tsp black pepper. Bring to a steady simmer, cover, and reduce the heat to low. Cook for 8 to 10 minutes, stirring once halfway through, until the couscous is tender but still a little chewy and most of the liquid is absorbed.
4. Fold in the beans and spinachUncover the pan and stir in the drained cannellini beans and 2 cups baby spinach. Cook over low heat for 1 to 2 minutes, stirring gently, until the beans are hot and the spinach has wilted into the couscous. If the pan looks dry before the greens wilt, add 1 to 2 tbsp water to loosen it.
5. Finish with lemon and herbsRemove the skillet from the heat. Stir in 2 tbsp lemon juice, 1 tsp lemon zest, and 2 tbsp chopped parsley. Taste and adjust the seasoning only if needed, keeping in mind that the feta will add saltiness. The couscous should look moist and glossy, not soupy.
6. Top and serveSpoon the couscous and beans into shallow bowls. Scatter 2 tbsp crumbled feta over the top and serve right away while the grains are warm and the spinach is still bright green. For the best texture, do not let the finished dish sit covered too long before serving.