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