This salad is amazingly versatile—and delicious. It’s all about the dressing, and knowing what to pull together to complement the dressing is simple. Start with a benign base such as couscous, rice, or orzo pasta; add some greens such as spinach, kale, chard, or collards; and sprinkle with a combination of toppings from your pantry. Drizzle with delicious creamy tahini dressing, and it all comes together—tastefully and beautifully.
Warm Pearl Couscous Bowl with Spinach, Apple, Walnuts, and Tahini Dressing
Ingredients
- 4 Tbsp (60 mL) extra-virgin olive oil, divided
- 1 1/3 cups (330 mL) pearl couscous
- 2 cups (500 mL) water
- 2 cups (500 mL) packed baby spinach, coarsely chopped
- 2 Tbsp (30 mL) apple cider vinegar
- 2 tsp (10 mL) maple syrup
- 1 tsp (5 mL) blonde miso paste
- 1/4 tsp (1 mL) sea salt
- 2 Granny Smith apples, unpeeled, cored, and thinly sliced into wedges
- 1/4 cup (60 mL) dried cranberries
- 1/3 cup (80 mL) walnut halves, lightly toasted
- 4 whole green onions, thinly sliced
- Generous sprigs of fresh mint, thinly sliced
Nutrition
Per serving:
- calories298
- protein6g
- fat13g
- saturated fat2g
- trans fat0g
- carbohydrates39g
- sugars7g
- fibre4g
- sodium146mg
Directions
01
In medium saucepan, heat 1 Tbsp (15 mL) oil over medium-high heat. Add couscous and stir until golden, about 4 to 5 minutes. Add water and a pinch of salt, being careful as it will splatter. Bring to a boil, then reduce heat to simmer. Cover and gently cook on low heat until couscous is just tender and liquid is absorbed, about 9 or 10 minutes. Remove from heat. Fold in spinach, stirring until wilted. Set aside, uncovered.
In blender, combine remaining 3 Tbsp (45 mL) oil, vinegar, maple syrup, miso, and salt. Whirl until creamy. Whirl in a little water until dressing is pourable to your liking.
To serve, place a scoop of couscous and spinach in bowl. Arrange apple slices, cranberries, and walnut halves on top. Drizzle with dressing and scatter with green onions and mint.
TIPS!
- Longing for a little added umami flavour? Add a few capers. Mega yum!
- Wheat allergy? Substitute couscous with rice or quinoa.
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
