Lemony spinach couscous with creamy Burrata by Millie Peartree | Recipes | WW USA

Ingredients

• 0.5 cup(s) Reduced sodium chicken broth, or vegetable broth (or water)
• 1 Tbsp Extra virgin olive oil
• 0.5 tsp Table salt
• 1 cup(s) Uncooked couscous, (not pearl or Israeli variety)
• 2 cup(s) Baby spinach, roughly torn
• 1 tsp Lemon zest
• 1 Tbsp Fresh lemon juice
• 4 oz Burrata cheese, roughly torn
• 1 Tbsp Fresh parsley, or chives (for garnish)