• 2 c. vegetable broth or water
corrections
• 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)

1. 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.
2. In a medium-sized bowl mix cucumber, tomato, olives, scallions, parsley. Add couscous into the chopped veggies. Combine fresh spinach into the mixture.
3. In a small bowl whisk together lemon juice, olive oil, vinegar, and salt and pepper. Pour over the couscous and toss.
4. 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.