Ingredients and Weight:
- 2 cups cooked Israeli couscous
- 1 bunch (10 ounces) fresh spinach, chopped
- 1 red bell pepper (12 ounces), diced
- 1 cucumber (12 ounces), peeled, seeded, and diced
- 1 red onion (8 ounces), thinly sliced
- 1 cup sliced almonds
- 1/2 cup dried cranberries
- 1/4 cup chopped fresh parsley
Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
Follow the cooking instructions on the couscous package (usually around 10 minutes)
Difficulty Level:
1 (simple)
Preparation Method Steps:
- Cook the couscous according to the package instructions.
- Prepare the dressing by whisking together the olive oil, vinegar, honey, and mustard in a small bowl. Season with salt and pepper.
- Combine the cooked couscous, spinach, bell pepper, cucumber, onion, almonds, cranberries, and parsley in a large bowl.
- Pour the dressing over the salad and toss to combine.
- Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
Nutritional Information:
- Calories: 350 per serving (1 cup)
- Fat: 15 grams
- Carbohydrates: 50 grams
- Protein: 10 grams
- Fiber: 5 grams
Dish Characteristics:
- Refreshing and colorful
- Packed with nutrients
- Make-ahead option for easy entertaining
- Suitable for vegetarians and vegans (without the almonds)
User Comments:
- "This salad is the perfect side dish for any summer gathering."
- "I love the combination of textures and flavors."
- "It's a healthy and delicious way to get your greens."
- "The dressing is perfectly balanced and really enhances the salad."
- "It's a great make-ahead salad that gets even better with time."
Special Precautions and Tips:
- Use ripe bell peppers and cucumbers for the best flavor.
- If you don't have fresh spinach, you can substitute baby spinach leaves.
- Add cooked grilled chicken or shrimp to the salad for a more protein-packed dish.
- Store the salad in the refrigerator for up to 3 days.
