This speedy, yet versatile supper can be on the table in 15 minutes. Lemony fresh and full of new baby spinach and mint, this dish is “pucker-up” tasty. Great as a main dish, it also works well as a starter. You can also easily add grilled asparagus or broccolini to up the green nutrient quotient.
Warm Israeli Couscous and Spinach Salad with Grilled Prawns
Ingredients
4 Tbsp (60 mL) extra-virgin olive oil, divided
1 cup (250 mL) Israeli couscous
1 1/4 cups (310 mL) low-sodium vegetable stock
1/2 lb (225 g) prawns, tail on, peeled and deveined
3 tsp (15 mL) zaíatar spice, divided
2 Tbsp (30 mL) fresh lemon juice
1/4 tsp (1 mL) sea salt
4 cups (1 L) fresh baby spinach leaves, washed and spun dry
1 cup (250 mL) fresh mint leaves, plus extra
4 whole green onions, sliced
1/4 cup (60 mL) shelled pistachios, toasted and chopped
Lemon wedges, for garnish
Nutrition
Per serving:
- calories283
- protein13g
- fat13g
- saturated fat2g
- trans fat0g
- carbohydrates28g
- sugars1g
- fibre3g
- sodium <215mg
Directions
01
Preheat oven to 375 F (190 C).
In heavy saucepan, heat 1 tsp (5 mL) oil. Add couscous and toast in hot oil, stirring often, until slightly golden, about 5 to 6 minutes. Add stock (carefully, as it will splatter), and reduce heat to medium. Cover and cook for 9 to 12 minutes. Remove from heat and let rest, covered, for 3 more minutes.
In bowl, place prawns and 2 tsp (10 mL) oil. Toss to coat. Spread out on baking sheet and sprinkle with 2 tsp (10 mL) za’atar spice. Bake in preheated oven for 5 to 7 minutes, just until they begin to curl. Remove and set aside, as they will continue to cook.
In large bowl, combine remaining 3 Tbsp (45 mL) oil, remaining 1 tsp (5 mL) za’atar spice, lemon juice, and salt. Whisk to blend. Add spinach, mint, and green onions. Scatter warm cooked couscous overtop. Gently toss greens and couscous together to blend evenly. Season to taste. Transfer to large serving platter and tumble prawns and pistachios overtop. Serve immediately with lemon wedges and additional fresh mint.
Tip:
Looking for a vegan option?
Cut firm tofu into large dice. Toss with seasonings. Fry in oil or bake until crisp and scatter over the salad.
Prefer to go vegetarian?
Leave out prawns and instead top with jammy eggs and crumbled goat cheese. Jazz it up with a little more za’atar spice.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
