Spinach and Israeli Couscous

Spinach has been revered since the days of Popeye (and most likely before that but that’s as far back as I can remember) as a wonder vege.  My husband even loves spinach but it’s usually fried in oil and joined with chicken and onions.  On the healthier side, spinach can be combined with many things to make a healthy, nutritious, meal.
Last night, before my “Insanity” workout, I combined Spinach and Israeli Couscous for a yummy pre-workout meal.  The great part is that Spinach has a bundle of great things like carbohydrates, protein and fiber.  This is a triple threat and combined with a low caloric content, it really can’t be beat (except maybe by Kale but I only use Kale in my green smoothies).
Israeli couscous also has some great health qualities, providing great carbohydrates and it’s high in fiber and other nutrients.

Israeli Couscous and Spinach
Makes between 2-3 Servings depending on Serving Size 

1 Cup Israeli Couscous
1 Tbsp of Olive Oil
Sprinkle of Sea Salt to taste
1 Vege Bouillon Cube (amazing addition to any meal)
Cover and put over medium heat- watch it because it cooks quickly. 

Spinach-
In saucepan place one teaspoon of olive oil.
Add a bit of water to the bottom unless you’re using frozen spinach.  You don’t want it to fry, the oil is just to taste.
Place 1 Clove of diced garlic in the oil
Add 1/2 a small onion
1 Package of Fresh or Frozen spinach
On medium heat, stir
Add salt and pepper to taste.
Combine with the couscous when it’s done and enjoy!