ISRAELI COUSCOUS WITH PANCETTA, SPINACH, RAISINS, AND LEMON

ISRAELI COUSCOUS WITH PANCETTA, SPINACH, RAISINS, AND LEMON image

Yield 6 side dish

Number Of Ingredients 10

1 cup golden raisins
6 ounces pancetta, cut into 1/4-inch pieces
3 tablespoons extra-virgin olive oil
8 cloves garlic, thinly sliced
1/8 teaspoon crushed red pepper flakes
2 teaspoons minced fresh thyme
1 1/2 tablespoons lemon juice
Salt and black pepper
2 1/2 cups Israeli couscous
8 cups (loosely packed) fresh baby spinach leaves (about 8 ounces)

Steps:

In a small bowl, cover the raisins with hot water and set aside to soften. In a medium skillet over medium-low heat, cook the pancetta, stirring occasionally, until crisp, about 14 minutes, then set aside on a paper towel-lined plate to drain. Pour off all but 1 tablespoon of the fat from the skillet, add the oil, return the skillet to medium-low heat, and heat until the oil shimmers. Add the garlic and cook, stirring occasionally, until light golden and crisp, about 5 minutes, then set aside on a paper towel-lined plate. Add the red pepper flakes and thyme to the skillet and cook, stirring, until fragrant, about 40 seconds. Off the heat, whisk in the lemon juice, 3/4 teaspoon salt, and black pepper to taste. Meanwhile, bring 4 quarts of water to a boil in a large pot over high heat. Add 1 tablespoon salt and the couscous, return to a boil, adjust heat to medium, and cook until al dente, about 6 minutes. Drain couscous, transfer it to a very large bowl, add the thyme-lemon dressing, and toss to coat. Drain the raisins and add them and the reserved pancetta, and toss. Add about half the spinach and toss (the spinach will wilt), then repeat with the remaining spinach. Taste and adjust the seasoning, if necessary, sprinkle with the garlic, and serve at once.