Florentine Couscous Risotto


  • 2½ cups water
  • 2 cups Israeli couscous
  • 1 cup spinach
  • 1 tbsp butter
  • 1 cup cream cheese
  • ¼ - ½ cup heavy cream
  • salt & pepper


  1. Bring water to a boil, season with salt and pepper. Add couscous, and stir
  2. Bring back to a boil, cover, then reduce heat and simmer 5 minutes
  3. In a skillet heat butter over medium heat.  Add spinach and sautee until wilted, about 1-2 minutes. (Optional: Spinach can be blanched--placed in boiling water for a few seconds, then placed in an ice bath to stop cooking--keeps spinach color vibrant before sauteeing)
  4. Chop spinach and add to couscous. Gradually add heavy cream. Fold in cream cheese, and stir until melted. Season with salt and pepper