CHEF JEFF — ONE BYTE AT A TIME: Strawberry-Spinach Couscous SaladSalads are a summer mainstay. This one can be eaten chilled or at room temp.
By: Herald Staff Report,
Salads are a summer mainstay. This one can be eaten chilled or at room temp.
Strawberry-Spinach Couscous Salad
1 1/3 cups whole-wheat couscous
2 cups water
2 cups fresh spinach, cut into strips
1½ cups strawberries, sliced
2 green onions, thinly sliced
¼ cup orange juice
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons extra-virgin olive oil
Salt and pepper, to taste
2 tablespoons toasted almonds
Prepare couscous in 2 cups water, according to package directions. Cool slightly. Toss with spinach, strawberries and green onions. Whisk orange juice, vinegar, mustard and honey together. Add olive oil. Blend well. Season with salt and pepper. Pour dressing over couscous. Toss gently. Sprinkle with almonds.
Yield: Serves 6.
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