“It takes four men to dress a salad; a wise man for the salt, a madman for the pepper, a miser for the vinegar, and a spendthrift for the oil.” Anonymous

Couscous Salad with Spinach & Scallions

    4 to 5 servings

  • 2 cups low-sodium chicken broth
  • 1 tablespoon olive oil
  • 1 (10 ounce) box Near East Original Plain Couscous
  • 3 tablespoons freshly squeezed lemon juice
  • 1 tablespoon fresh thyme
  • 1 teaspoon Dijon mustard
  • salt and pepper to taste
  • 1 cup chopped fresh spinach
  • 1/2 cup sliced scallions
  • 1 cup diced yellow squash
  • 1 cup diced red bell pepper
  • salt and pepper to taste


In medium saucepan bring broth and 1 tablespoon olive oil to a boil. Stir in couscous and cover. Remove from heat; let stand 5 minutes.  Fluff lightly with fork and transfer to a bowl; cool completely.

In small mixing bowl whisk together lemon juice, thyme and mustard.  Slowly whisk in the 1/3 cup olive oil.  Season with salt and pepper to taste.

Gently stir spinach, scallions, squash and red pepper into couscous.  Pour olive oil mixture over and toss to combine. Season with salt and pepper to taste.


Copyright © July 3, 2008