CHEF JEFF — ONE BYTE AT A TIME: Strawberry-Spinach Couscous Salad

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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.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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