Israeli Couscous Salad Recipe
Daily Value: 22%
Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||97µg||24%|
|Fatty acids, total monounsaturated||9g||0%|
|Fatty acids, total polyunsaturated||2g||0%|
Exclusive from The Daily Meal
Surprisingly, a lot of kids love couscous because it has a pretty mild flavor and is exotic. Even better, adults love making it because it cooks quickly and is inexpensive to make, making it the perfect dish to serve for your kids' lunch.
- 2 cups Israeli couscous
- 1/4 cup extra-virgin olive oil
- 4 cups chicken or vegetable stock
- 1/2 pound baby spinach
- 1 clove garlic, sliced
- 1/4 cup sliced almonds, toasted
- 4 ounces dried apricot, chopped
In a medium saucepot, combine the couscous and stock and bring to a boil. Boil the couscous until tender, about 10 minutes, and strain any leftover stock. Toss with olive oil and set aside.
In a small sauté pan, cook the garlic and spinach together until wilted. Fold the spinach-garlic mixture into the couscous, and top with almonds and dried fruit.
Recipe DetailsServings: 6
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