Susan Miller’s Couscous Spinach Tomato Salad


  • ¾ cup chicken stock
  • ½ cup dry couscous
  • 1 cup chopped spinach (cooked and drained)
  • ¼ cup chopped onion
  • 2 tomatoes, chopped


  • 1 Tbsp white wine vinegar
  • 2 tsp olive oil
  • 1 Tbsp feta cheese, crumbled
  • 1 Tbsp chopped basil
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper

Bring broth to a boil in medium saucepan, and remove from heat. Stir in couscous. Cover. Let stand for 5 minutes. In a large bowl, combine cooked couscous, and remaining salad ingredients. Mix well.

In a small bowl, whisk together dressing ingredients. Pour over salad mixture and mix well. Cover and refrigerate for at least one hour before serving.


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Filed under Grains, Salads, Vegetarian (lacto/ovo)

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