Israeli Couscous Salad

Couscous salad with spinach, tomatoes and a light dressing made with fresh orange juice.

Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins

Ingredients  

Couscous
2 cups Israeli couscous
1/4 teaspoon salt
 

Salad
1 cup baby spinach (sliced into 1/4 inch strips)
1 cup cherry tomatoes (halved)
1/4 cup red onion (finely chopped)
 

Dressing
zest from one orange
juice from one orange
2 Tablespoons olive oil
1 clove garlic (minced)
1/4 teaspoon pepper
1/4 teaspoon salt

Instructions

Cook couscous according to package directions.

Dressing

Mix orange zest, freshly squeezed orange juice, olive oil, garlic and salt and pepper together.

While couscous is still warm, but not hot, pour dressing over couscous. Stir.

Assemble Salad

When couscous has cooled to room temperature, add spinach, tomatoes and onions. Stir. Add additional salt and pepper if needed.

Salad can be eaten right away or covered and refrigerated until chilled.

Nutrition

Calories: 198kcal

Carbohydrates: 34g

Protein: 5g

Fat: 3g

Sodium: 154mg

Potassium: 139mg

Fiber: 2g

Vitamin A: 445IU

Vitamin C: 5.8mg

Calcium: 16mg

Iron: 0.7mg