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A semolina pasta that can be cooked like a grain, pearl couscous also is known as Israeli couscous or ptitim. It has a wonderfully tender-chewy texture and is more substantial than regular couscous, making it one of our favorite pantry staples. We skillet-cook the couscous in just enough water to hydrate the pellet-like shapes so the finished dish has just a hint of creaminess from the couscous’ starch. Spinach wilted in during the final minutes of cooking and a scattering of feta cheese at the end gives the dish enough heft to be served as a main, but it’s also a terrific side to kebabs or grilled or roasted chicken or lamb. Piled into the pan on top of the couscous mixture, the spinach will form a mound until the leaves wilt down so a domed lid is handy.
cup extra-virgin olive oil, plus more to serve
medium yellow onion, chopped
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