Ingredients
1 box Couscous (my preference is Near East toasted pine nut)
1 can garbanzo beans
1 cup diced grape/cherry/cherub tomatoes
1 cup diced and salted cucumber
Feta Cheese(crumbles), divided
2 cups fresh spinach
4 tbsp toasted toasted pinenuts (optional)
1-3 tbsp fresh squeezed lemon
1-2 tbsp Red-wine Vinegar
Fresh ground pepper
Salt (optional)
Cook Couscous as directed. Meanwhile, chop, toast, and prepare all above ingredients.
While Couscous is still hot, fluff and pour 1/2 into a large serving bowl. Add 1/2 garbanzo beans, 1/2 tomatoes, 1/2 cucumbers, 1/2 pine nuts (optional) and ALL spinach. Mix, so that spinach begins to warm and wilt slightly. Add Feta Cheese to your liking, reserving some for garnish. Add second 1/2 of all other ingredients including couscous. Mix well. Dress with lemon juice, red-wine vinegar, pepper, and salt (if desired).
Serve and garnish with Feta crumbles!
*Remember Feta Cheese is fairly salty, so you may not need additional salt. We are all predisposed to high blood pressure (thanks Mether).
**My preference is to serve warm, but you know me-I'm a real water buffalo. This can be reheated the following day or served cold. Great as a side or meal. High protein for pregs, veggies, and general population.
***Drew and I use this as a "kitchen sink" type salad, adding/substituting whatever is in the pantry or fridge (i.e. kidney beans, red bell pepper).
2 comments:
The blog is alive! She's alive! My resolution is to finally make each of the last three recipes that you all have posted.
Made it. Loved it. Didn't have garbanzos so I used canellinis, i.e. white kidney beans.
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