Pasta Pearls With Spinach and Turmeric


Jennifer Causey ; Food Styling : Chelsea Zimmer ; Prop Styling : Mindi Shapiro


  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup chopped yellow onion (from 1 small onion)
  • 4 oil-packed anchovy fillets, drained
  • 1/2 teaspoon ground turmeric
  • 6 ounces uncooked pearl couscous
  • 2 cups low-sodium chicken broth
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 medium zucchini, diced (about 1 1/2 cups)
  • 5 ounces baby spinach
  • 1/4 cup chopped fresh cilantro


  1. Melt butter with oil in a large skillet over medium heat. Add onion; cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Add anchovies and turmeric; cook, stirring often, until anchovies dissolve, 2 to 3 minutes. Add couscous; cook, stirring occasionally, for 3 minutes.

  2. Add broth, salt, and pepper. Increase heat to high; bring to a boil. Cover and reduce heat to medium-low. Simmer until liquid is nearly absorbed, about 12 minutes. Stir in zucchini and spinach. Cover and cook until spinach is wilted and zucchini begins to soften, 2 to 3 minutes. Remove from heat and sprinkle with cilantro.

  • Active:
  • Total:

  • Don’t care for cilantro? Trade it for parsley.
  • Yield: 4

Nutritional Information

Calories per serving: 324
Fat per serving: 14g
Saturated fat per serving: 5g
Cholesterol per serving: 19mg
Fiber per serving: 2g
Protein per serving: 11g
Carbohydrates per serving: 38g
Sodium per serving: 576mg
Iron per serving: 2mg
Calcium per serving: 63mg

This Recipe Is

Adam Hickman