Valentine’s Day doesn’t have to be all about fancy cooking and elaborate meals. If pasta making sounds too stressful, try this cozy one-pot stew that’s perfect for two. (With maybe a little leftover, if you eat less than we do).
It doesn’t get much easier than this – sauté leeks and mushrooms in an oven-safe pot or this adorable heart shaped one. Add tomatoes, chickpeas, couscous and – the fancy part – a few pinches of saffron. Yes, saffron is expensive but a little goes a long way. Plus, it’s Valentine’s Day so let’s live a little.
Pop it in the oven and bake until the couscous has absorbed most of the water, then stir in a few handfuls of spinach. The heat of the stew will wilt the spinach. Enjoy with crusty bread and a good spanish red wine.
saffron couscous & spinach stew
- 1 tablespoon olive oil
- about 1 cup sliced leeks
- 2 cloves of garlic, minced
- 1.5 cups chopped mushrooms
- splash of sherry vinegar or white wine vinegar
- 1 14 oz. can tomatoes
- (up to) 14 oz. water
- a few generous pinches of saffron
- ½ - 1 teaspoon paprika (smoked or sweet)
- ½ cup cooked chickpeas, drained
- ½ cup uncooked Israeli couscous
- a few big handfuls of spinach
- salt & pepper
- Preheat oven to 350 degrees.
- In a medium oven-proof pot, sauté leeks with salt and pepper. Once they're translucent, add garlic, mushrooms, and more salt and pepper. Cook until the mushrooms are soft. Add a splash of sherry vinegar and stir.
- Add tomatoes, saffron, smoked paprika, chickpeas and couscous. Fill your empty 14 oz. tomato can with water and add most of it to the pan. Stir, cover and bake for 20-25 minutes or until the stew is thick and the couscous is cooked. Remove from the oven and stir in the spinach until it's wilted and incorporated. Taste and adjust seasonings and serve.
Or use a larger dutch oven and double the recipe.
Products in this post: Staub Heart Cocotte
I just made this! I cooked it on my stove instead of baking it because I’m slightly terrified of my oven. Still turned out great 😀
Oh! I also put in two thai chilies and a parm rind while it was cooking down!
sounds delicious! I’m so glad you loved the recipe.
This is a delicious recipe. I’ve now made it twice. I have a few recommended but minor tweaks. I substituted the water with vegetable stock. I also added grated pecorino romano cheese on top. I think this vastly improved the taste the second time around! Will make again!
Having a major health overhaul, tried this recipie and it was soooo tasty, plus it was simple and made the kitchen smell heavenly. Unfortunately I had run out of the main ingredience (saffron) so I substituted it for a little turmeric.
Will definately try out more recipies 🙂
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I made this tonight. Saffron is soooooooo expensive ($20 at my grocery store) but after Googling I saw that there really is no substitute for it. And I really don’t know much about cooking & flavors to know if the recipe needs it. I will also say that not knowing that much about cooking I wasn’t sure about the heat level for the sauteing…I put it on Medium heat & lowered it slightly after I put the mushrooms in because they are so delicate. The greener part of the leaks never really get translucent either. All things you learn from doing :)!
All this being said…
THIS WAS DELICIOUS!
No leftovers though 🙁
I used everything exactly per the recipe.
I’m so glad you liked it! Hopefully your saffron will last awhile (mine does- just keep it in a cool, dark place). Thanks for the feedback about the instructions – I’ll make them a little more clear 🙂
When does the paprika get added? It’s on the ingredient list, but not in the instructions. I missed adding it until the end – which probably explains why my 4 year old loved it….