2 c. vegetable broth or water
- 1 c. Israeli cous-cous
- 1 peeled and chopped cucumber
- 1 tomato, chopped
- ½ c. kalamata olives, pitted and chopped
- 1 bunch trimmed scallions, white and light green portion sliced
- ¼ c. finely chopped fresh parsley
- 8 oz. spinach leaves
- 2 tbsp. fresh lemon juice
- 2 tbsp. extra virgin olive oil
- 1 tbsp. balsamic vinegar or red wine vinegar
- Salt and pepper
- ½ c. crumbled feta (optional)
- In a med. saucepan heat vegetable broth or water until it begins to boil. Place Israeli cous-cous and cook until couscous soaks up all liquid.
- In a medium-sized bowl mix cucumber, tomato, olives, scallions, parsley. Add couscous into the chopped veggies. Combine fresh spinach into the mixture.
- In a small bowl whisk together lemon juice, olive oil, vinegar, and salt and pepper. Pour over the couscous and toss.
- Refrigerate for at least an hour to let the flavors meld and blend. If desired- for another layer of flavor sprinkle with 1/2 c. crumbled feta before serving.