INGREDIENTS
2 cups couscous (dry)
2 cups water
2 teaspoons salt
1 teaspoon sweet paprika
2 tablespoons vinegar
1 tablespoon butter
1 teaspoon thyme (dried)
1 teaspoon rosemary (dried)
1 teaspoon garlic granules
juice of half a lime
2 cups spinach leaves, chopped
1/2 cup spring onion, chopped
1 cup sun-dried tomatoes, chopped
1 cup goat’s milk feta cheese, cubed
1/2 cup whole black olives
1 cup roasted pumpkin, cubed
a dash of olive oil
DIRECTIONS
Bring water, salt, paprika, thyme, rosemary, garlic granules and butter to a boil in a large saucepan. Remove from heat. Add the couscous and vinegar and set aside for 30 minutes until completely cooled. Fluff up the couscous gently with a fork.
Add lime juice, olive oil, pumpkin, sun-dried tomatoes, olives, feta cheese, spinach and spring onions. Toss gently until mixed evenly.
Pack in lunch containers and store in the fridge for up to a week.
Chef Notes:
Garlic granules can be found in the dried herb section of the supermarket.
You can add pine nuts, pepitas, sunflower seeds, cranberries, caramelised onion, steamed broccoli or even slices of pan fried chorizo for more options.
**I am really into grains right now. Barley, Farro, Quinoa and Couscous. I have spent my whole life mixing vegetables into either rice or pasta and these grains are a healthy vegetarian way to mix things up! This dish is so colorful and visually appealing. You eat with your eyes first. This recipe would be lovely as a side dish or the star of your next picnic at the Indianapolis Art Museum. Oh wait. That might just be me! Original recipe found here. Enjoy!
{image credit Cook Republic}
