Middle Eastern Couscous and Spinach Salad - alive magazine

Name: Middle Eastern Couscous and Spinach Salad - alive magazine
Ingredients: 1 cup (250 mL) Israeli couscous (also called large couscous); 1 tsp (5 mL) cumin seeds; 1 1/2 cups (350 mL) low-sodium vegetable stock; 1/4 cup (60 mL) golden seedless raisins; Finely grated zest and juice from 1 lemon; 2 Tbsp (30 mL) extra-virgin olive oil; 1 small garlic clove, smashed and minced; 1/4 tsp (1 mL) sea salt; 1/4 tsp (1 mL) freshly ground black pepper; 3 cups (750 mL) baby spinach leaves, washed and spun dry; 1/4 cup (60 mL) red onion, finely diced; 1/4 cup (60 mL) chopped cilantro; 2 Tbsp (30 mL) chopped fresh mint; 1/4 cup (60 mL) chopped walnuts, toasted; 2 Tbsp (30 mL) crumbled feta

www.alive.com

This fresh and satisfying salad has many variations, making it amazingly versatile. No couscous? Substitute with cooked orzo pasta or rice and ground cumin.

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