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Calaloo Pineapple Couscous


  • 1/2 box couscous (8 oz)
  • 1 Tbsp extra virgin olive oil
  • 1 shallot, minced
  • 1/2 lb calaloo or fresh spinach (blanched, iced down and chopped)
  • 1/2 cup pineapple, ripe and diced in 1/8 cubes
  • Dash of ground Coriander
  • Salt and pepper to taste
  • 1/2 red bell pepper, cut in 1/8
  • 12 oz chicken or vegetable broth


1. Sauté the shallots in hot olive oil, until translucent.2. Add the calaloo (or spinach) and the bell peppers, sautéing for two more minutes. 3. Add coriander and diced pineapple. 4. Deglaze with the broth. 5. Gently stir and simmer on low heat for five minutes. 6. Cover with a lid, stop the fire and set your couscous aside for fifteen minutes to allow the flavors to infuse.  

Recipe contributed by our Customer Amy B.

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