Spinach Pearl Couscous Spring Salad with Feta and Lemon Vinaigrette
Yield: 6 people
Materials
- 1 tbsp olive oil
- 1 medium cooking onion finely diced
- 1 1/2 cup pearl couscous
- 1 3/4 cup vegetable broth
- 1 tsp salt
- 1/2 tsp fresh ground pepper
- 2 cup spring mix
- 2 cup baby spinach
- 3 green onions thinly sliced
- 5-6 baby radish halved
- 1/4 cup fresh small mint leaves
- 75 g sheep feta
Lemon Vinaigrette
- 1/3 cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 1 tsp dijon mustard
- salt and pepper to taste
Instructions
- To make couscous, heat oil in a medium pot. Add onion and saute for 1-2 minutes until soft and translucent.
- Add in couscous and toss everything together, ensuring your couscous is covered by the oil and onion mixture. Stir to toast them for about 2 minutes.
- Pour in broth and season with salt and pepper. Bring to a simmer and cook, covered for 10 minutes.
- Fluff with fork and let cool.
- To make vinaigrette, place all ingredients in a bowl and whisk until creamy.
- To assemble salad, toss cooled couscous with spring mix, spinach, green onions and mint leaves. Place on platter, top with radishes, feta and drizzle with dressing.