Lemon couscous salad with spinach, scallions, and dill
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | cup | Water |
| A; (10-ounce) box | ||
| ; couscous (about 1 | ||
| ; 1/2 cups) | ||
| ½ | teaspoon | Salt |
| 3 | tablespoons | Fresh lemon juice; or to taste |
| ¼ | cup | Olive oil |
| 1 | small | Bunc spinach; coarse stems |
| ; discarded and | ||
| ; leaves | ||
| ; washedthoroughly, | ||
| ; spun dry, and | ||
| ; shredded fine | ||
| ; (about 2 cups) | ||
| 3 | larges | Scallions; sliced thin |
| 3 | tablespoons | Finely chopped fresh dill; or to taste |
Directions
In a saucepan bring water to a boil and stir in couscous and salt. Remove pan from heat and let couscous stand, cover 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 couscous completely. Stir in spinach, scallions, and dill and chill salad, covered, at least 2 hours or overnight.
Serves 6.
Gourmet May 1994
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Converted by MM_Buster v2.0l.