Israeli Couscous Salad
Prep Time:
Cook Time:
Servings:
Ingredients
  • 2 cup israeli couscous
  • 1/4 cup extra-virgin olive oil
  • 4 cup chicken or vegetable stock
  • 1/2 pound baby spinach
  • 1 clove garlic, sliced
  • 1/4 cup sliced almonds, toasted
  • 4 ounce dried apricot, chopped
Directions
  1. In a medium saucepot, combine the couscous and stock and bring to a boil. Boil the couscous until tender, about 10 minutes, and strain any leftover stock. Toss with olive oil and set aside.
  2. In a small sauté pan, cook the garlic and spinach together until wilted. Fold the spinach-garlic mixture into the couscous, and top with almonds and dried fruit.