I have been loving couscous lately. It's so easy to whip up, and there are so many yummy combinations to use it in for a salad. Here's a really yummy recipe we've been enjoying for lunches lately.
Pineapple Couscous Salad
3/4 cup chicken broth
1 cup uncooked couscous
1 (20 ounce) can pineapple tidbits, drained
1 (4 ounce) can chopped green chilies, drained
1/4 cup chopped pecans, toasted
3 green onions, chopped
2 tablespoons olive oil
1 tablespoon minced fresh mint
1 garlic clove, minced
4 1/2 cups baby spinach leaves
Pineapple Couscous Salad
3/4 cup chicken broth
1 cup uncooked couscous
1 (20 ounce) can pineapple tidbits, drained
1 (4 ounce) can chopped green chilies, drained
1/4 cup chopped pecans, toasted
3 green onions, chopped
2 tablespoons olive oil
1 tablespoon minced fresh mint
1 garlic clove, minced
4 1/2 cups baby spinach leaves
Directions
- In a small saucepan, bring broth to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. In a large bowl, combine the couscous, pineapple, chilies, pecans, onions, oil, mint and garlic; toss to coat. Refrigerate until chilled. Serve over spinach.
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