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Middle Eastern Couscous and Spinach Salad
This fresh and satisfying salad has many variations, making it amazingly versatile. No couscous? Substitute with cooked orzo pasta or rice and ground cumin. No walnuts? Scatter sliced toasted almonds or pine nuts over top. Shy on mint? Or cilantro? Add basil and dill.
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Ingredients
- 1 cup (250 mL) Israeli couscous (also called large couscous)
- 1 tsp (5 mL) cumin seeds
- 1 1/2 cups (350 mL) low-sodium vegetable stock
- 1/4 cup (60 mL) golden seedless raisins
- Finely grated zest and juice from 1 lemon
- 2 Tbsp (30 mL) extra-virgin olive oil
- 1 small garlic clove, smashed and minced
- 1/4 tsp (1 mL) sea salt
- 1/4 tsp (1 mL) freshly ground black pepper
- 3 cups (750 mL) baby spinach leaves, washed and spun dry
- 1/4 cup (60 mL) red onion, finely diced
- 1/4 cup (60 mL) chopped cilantro
- 2 Tbsp (30 mL) chopped fresh mint
- 1/4 cup (60 mL) chopped walnuts, toasted
- 2 Tbsp (30 mL) crumbled feta
Nutrition
Per serving:
- calories 244
- protein 8g
-
fat
9g
- saturated fat 1g
- trans fat 0g
-
carbohydrates
37g
- sugars 6g
- fibre 5g
- sodium. 331mg
