A perfect grain-based dish to honor Demeter. Serves 4-6 as a main dish
and 6-8 as a side dish. You can substitute cracked wheat (bulghur) for the couscous.
1 large onion, chopped
4 cloves garlic, sliced
3 tbsp. olive oil
zest and juice of two lemons
1/2 tsp. nutmeg
1 tsp. salt (or to taste)
pepper to taste
2 packages frozen chopped spinach, thawed and drained
2 c. vegetable or chicken stock
1 1/2 c. instant couscous
Heat oil in a saute pan. Add garlic, onion, and nutmeg and cook until wilted, 2-3 minutes. Add the spinach, lemon juice and zest, and toss to mix. Cook for 5-8 minutes until spinach is warmed through and any extra liquid has boiled off. Add stock, salt, pepper and couscous. Toss, cover, and remove from heat. Let stand 10 minutes. Turn into a bowl, fluffing the grain with a fork, and decorate with slices of lemon.
Campbell, Drew. Old Stones, New Temples: Ancient Greek Paganism Reborn. Xlibris, p. 305.