By Jill Wendholt Silva

Mediterranean Strawberry-Spinach Couscous Salad Recipe

Couscous is a relative newcomer to the American dinner table. And it looks like it's here to stay. Over the past decade, the popularity of the Mediterranean Diet has helped promote the North African staple as a healthy, whole-grain alternative to rice, potatoes and pasta.

Part of the appeal is that the coarse grain cooks quickly, like rice, and its fluffy texture adds interest to salads and side dishes like this Strawberry-Spinach Couscous Salad With Orange Vinaigrette.

Meanwhile, kids rarely reject something that looks like rice and features strawberries and raw spinach. Strawberries and spinach are fat-free, sodium-free and cholesterol-free; they're also high in vitamin C and folate. Almonds add crunch and a bit of protein, and they are a good source of healthy monounsaturated fats.

Our testers prefer this Mediterranean Strawberry-Spinach Couscous Salad chilled, but it could be served at room temp.

Strawberry-Spinach Couscous Salad with Orange Vinaigrette

    Prep Time: 10 minutes

    Cook time: 17 minutes

    Yield: Makes 6 servings

Strawberry-Spinach Couscous Salad with Orange Vinaigrette Ingredients

    1 1/3 cups whole-wheat couscous

    2 cups water

    2 cups fresh spinach, cut into chiffonade (see cooking tip)

    1 1/2 cups strawberries, sliced

    2 green onions, thinly sliced

    1/4 cup orange juice

    2 tablespoons white wine vinegar

    1 tablespoon Dijon mustard

    1 tablespoon honey

    2 tablespoons extra-virgin olive oil

    Salt and pepper, to taste

    2 tablespoons toasted almonds (see cooking tip)

Strawberry-Spinach Couscous Salad with Orange Vinaigrette Recipe Instructions

    Prepare couscous in 2 cups water, according to package directions (5 to 10 minutes). Allow to cool slightly.

    Toss couscous with spinach, strawberries and green onions.

    Whisk orange juice, vinegar, mustard and honey together. Add olive oil and blend well.

    To toast almonds, spread on a pan and bake at 350 degrees for 5 to 7 minutes; shake the pan to make sure they do not burn.

    Season with salt and pepper, to taste.

    Pour dressing over couscous and toss gently. Sprinkle with toasted almonds.

Strawberry-Spinach Couscous Salad with Orange Vinaigrette Nutrition

Per (1-cup) serving: 231 calories (25 percent from fat), 7 grams total fat (1 gram saturated), no cholesterol, 37 grams carbohydrates, 6 grams protein, 45 milligrams sodium, 4 grams dietary fiber.

Recipe tips:

Chiffonade is a term that means to slice into thin strips or shreds. Wash leaves and shake off excess water. Stack leaves and roll lengthwise like a cigar, then use a sharp knife to finely slice into confetti-size threads.

This Strawberry-Spinach Couscous Salad with Orange Vinaigrette Recipe developed for The Star by professional home economists Kathryn Moore and Roxanne Wyss.

 

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Mediterranean Strawberry-Spinach Couscous Salad Recipe with Orange Vinaigrette

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