We sort of fell into this recipe by accident one day when we were trying to use up some spinach and tomatoes in the fridge before they went bad. Since then, it's become one of our favorites. The girls love chopping up the tomatoes, cucumbers and feta while the couscous is cooking...only problem is they often snack on the tomatoes and cucumbers while they chop so we don't always end up with too many veggies in the salad.
The salad is delicious served warm as a side or as the main course (can add in some shrimp for extra protein if you want). If there happen to be any leftovers, it's a great healthy lunch to bring to work the next day and eat chilled. Depending on what veggies we have at home we'll vary the salad contents up. For example, sometimes I'll add in black olives or artichokes hearts. Be careful if adding both the feta and the olives as it can get too salty very quickly. I hope you enjoy!
Ingredients:
Pearled couscous (we usually use 1-2 boxes of the Near East brand pearled couscous)
Fresh feta cut into small cubes
Cherry tomatoes, sliced in half
Fresh spinach
Cucumber (sliced and cut into quarters)
Optional: artichoke hearts, black olives, shrimp, avocado, red or yellow bell pepper
Directions:
1. Make the pearled couscous according to the directions (For the Near East brand we boil 2 cups of water with 1 tbsp olive oil, couscous and spice packet, then turn down to slow simmer for about 20 minutes while we get everything else ready. The box only calls for 1 3/4 cups water but the kids prefer the couscous a little softer so we add extra water).
2. Chop the cherry tomatoes, cucumbers, feta, and any other veggies you want to add (olives, artichoke, avocado, bell peppers), and set them aside.
3. Once the couscous is cooked pour it immediately into a medium mixing bowl. Add the fresh spinach and mix together. Cover with a lid for 2-3 minutes to let the spinach wilt slightly from the heat of the couscous.
4. Add the previously chopped salad ingredients from step 2, mix together well. Enjoy!
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