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This is a great, healthy salad with a lot of color and interesting textures. It tastes even better the next day when all the flavors get to know each other overnight.
Active Time: 30 min | Start to Finish: 45 min | Serve: 4
| This is a great, healthy salad with a lot of color and interesting textures. It tastes even better the next day when all the flavors get to know each other overnight. Active Time: 30 min | Start to Finish: 45 min | Serve: 4 Ingredients: 2 cups pearl couscous (sometimes called Israeli couscous) 2 cups baby spinach leaves, roughly chopped 2 cups cherry tomatoes, halved 6 oz feta cheese, crumbled into small pieces ½ cup fresh Italian parsley, chopped3 Persian cucumbers, chopped Juice of 1 lemon Extra-virgin olive oil Red Wine Vinegar Kosher salt and ground black pepper Directions: In a bowl add the couscous and 2 cups water, 1 tsp salt and a pinch of black pepper. Cover, bring to a boil and simmer for 15-20 minutes. Remove to a bowl and set aside to cool slightly. Meanwhile, chop all your veggies and herbs. In a small bowl, whisk lemon juice, 3 Tbs red wine vinegar, ¼ cup olive oil, 1 tsp salt and ½ tsp pepper to make the dressing. In a large bowl, add spinach, tomatoes, feta, parsley, cucumbers and couscous. Add the dressing, stir well and taste and adjust seasoning as needed. Serve immediately or cover and refrigerate for up to 3 days. If you’d like your kids to learn to make quick and easy healthy recipes plus more of their favorites foods, and create a memory bonding in the kitchen, join today at Kids Can Cook Inner Circle. => Experience an interactive and fun live cooking class with our Chef Teachers, here Get Cooking, Chef Eric Horwitz (310) 890-8704 – Eric@LIFTenrichment.com www.LIFTenrichment.com | www.KidsCanCookInnerCircle.com |
