Couscous is not only a funny word
…but also good food. And easy to prepare. I usually use it to make Taboulé (yes, I’ll give you one day the recipe for my Taboulé), but in one of the famous Moosewood-Books (Moosewood Restaurant Daily Special) I found an interesting recipe for a bulghur salad with spinach and artichokes. Of course, I didn’t buy bulghur. I’ve got my couscous!
So this is an adapted version – I always omit the garlic, too – in respect of my colleagues…
Let me tell you how to prepare this tasty salad. For my bento (means for my lunch tomorrow) I used:
1/2 cup of couscous
1/2 cup of water (read the instructions for your couscous to find the right amount of water)
a pinch of salt
2 handfuls of fresh spinach
2 tblsp of quartered canned artichoke hearts
3 fresh mint leaves (if I don’t have fresh mint leaves, I use dried mint tea of good quality), chopped
1 little piece (about 3 tblsp) of feta, crumbled
juice of 1/2 lemon
2-3 tblsp olive oil
pinch of oregano
In a bowl, mix the couscous with the salt and combine with boiling water (I use the waterkettle). Set aside.
Wash the spinach and put it in a covered pot on the stove – no water needed if it’s not completely dry when you put it in the pot. Heat the spinach until it “falls down”. Cool it.
Stir the couscous with a fork to reduce lumps.
Chop the spinach and add everything to the couscous. Season with salt and pepper. For serving, garnish with tomatoes, feta, … or with nothing at all.
Filed under: Recipes: Grains and cereal products, Recipes: Salad | 4 Comments
Tags: artichoke, bento, couscous, feta, spinach