Tuesday, September 12, 2006
My aunt always buys a terrific spinach couscous salad from a deli on the upper east side that we all love and devour. Time to figure out how to make it at home! It's extremely simple to make and is the perfect summer lunch. I tried a few times to successfully reverse-engineer it and I think I've got it!
1 1/4 cups cooked couscous (cooked in water, not chicken stock which can make it too chicken-y)
4 cups baby spinach, de-stemmed, and any tough veins removed
4 tbs minced green onion (about 3)
4 tbs chopped dill (a surprise ingredient)
Juice from 1/2 lemon
1/2 cup French feta, cut or crumbled into small cubes
~1-2 tbs good olive oil
Salt and fresh-ground pepper to taste (I'm generous with both)
Allow couscous to cool. Chiffonade spinach and combine all ingredients. This version, which we like, is more spinach than couscous but adjust quantities to your liking. I like to drizzle a little olive oil and sprinkle some additional salt on mine before I eat it but it's also good just as it is.