As aired on March 22, 2012
Recipe courtesy of Tres Hatch
This is perfect to make the day ahead. The flavors improve when allowed to sit overnight.Ingredients:
3 1/3 cups water
2 1/4 cups couscous (about 15 ounces)
1 teaspoon salt
4 tablespoons fresh lemon juice
1/2 cup extra virgin olive oil
3 cups spinach, cleaned, dry and chopped fine
3 large green onions (scallions), chopped fine
3 tablespoons fresh mint, chopped fine
1/2 cucumber, peeled, seeded and chopped fine
2 tablespoons sun-dried tomatoes packed in oil, drained and chopped fineDirections:
Bring water to a boil in a saucepan and stir in couscous and salt. Remove pan from heat and let couscous stand, covered, 5 minutes. Fluff couscous with a fork and transfer to a bowl. Stir in lemon juice, oil, and salt and pepper to taste and cool completely.
Stir in spinach, green onions, mint, cucumber and sun-dried tomatoes and chill salad, covered at least 2 hours, or overnight.