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Israeli Couscous Salad

Israeli Couscous Salad

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.

Ingredients

  • 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

Directions

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.

Nutritional Facts
Servings6
Calories Per Serving431
Total Fat13g21%
Sugar13gN/A
Saturated2g10%
Cholesterol5mg2%
Protein14g28%
Carbs65g22%
Vitamin A213µg24%
Vitamin B60.3mg13.7%
Vitamin C11mg19%
Vitamin E4mg20%
Vitamin K189µg100%
Calcium78mg8%
Fiber6g22%
Folate (food)96µgN/A
Folate equivalent (total)96µg24%
Iron3mg15%
Magnesium78mg20%
Monounsaturated9gN/A
Niacin (B3)5mg27%
Phosphorus192mg27%
Polyunsaturated2gN/A
Potassium724mg21%
Riboflavin (B2)0.3mg18.3%
Sodium267mg11%
Thiamin (B1)0.2mg12.7%
Zinc1mg7%