Chilled Spinach Couscous
Recipe from Better Homes and Gardens

This cold pasta side salad would pair well with hot, grilled beef or pork.


Chilled Spinach Couscous

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Servings: 8 to 10 servings
Related Categories: Cool Summer, Couscous, Lemons, Pasta Salad, Spinach, Summer, Summer Pasta Salad
 
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Ingredients
  • 2-1/4  cups
    water
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  • 1/2  teaspoon
    salt
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  • 1  10-ounce package
    quick-cooking couscous
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  • 1/3  cup
    olive oil
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  • 3  tablespoons
    lemon juice
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  • 4  cups
    torn fresh spinach
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  • 1/4  cup
    sliced green onions
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  • 3  tablespoons
    snipped fresh dill
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  • 1/3  cup
    crumbled feta cheese
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  •  
    Lemon wedges
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  •  
    Fresh dill sprigs (optional)
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Directions
1.
In a large saucepan bring water and salt to boiling. Remove from heat. Stir in couscous; cover and let stand for 5 minutes. Fluff couscous with a fork.
2.
Meanwhile, combine olive oil and lemon juice. Add oil mixture to couscous, stirring to coat. Let stand until completely cool.
3.
Stir in spinach, green onions, and snipped dill. Cover and refrigerate for 2 to 12 hours or until thoroughly chilled. Sprinkle with feta cheese before serving. Serve with lemon wedges and top with fresh dill sprigs, if desired. Makes 8 to 10 servings.
Nutrition information
Calories 235, Total Fat 11 g, Saturated Fat 2 g, Monounsaturated Fat 7 g, Polyunsaturated Fat 1 g, Cholesterol 5 mg, Sodium 231 mg, Carbohydrate 29 g, Total Sugar 1 g, Fiber 2 g, Protein 6 g. Daily Values: Vitamin C 15%, Calcium 6%, Iron 5%. Percent Daily Values are based on a 2,000 calorie diet
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