Moroccan Couscous Spring Salad
With the sunny weather and cool breeze, I was craving something light and fresh today. I love the pearl-like shapes of Moroccan couscous, and so whipped up a quick and easy salad today. It’s pretty simple and easy to modify. Just for a thrill, I threw in a handful of shredded coconut, along with some crushed red pepper, when I tossed everything together, and it came out divine.
3/4 Moroccan couscous
2 vine tomatoes
1 1/2 spinach
juice from one lemon
4 tbsp of Extra Virgin Olive Oil
(crushed red pepper and/or shredded coconut)
Boil the couscous until it’s cooked, then drain and place in a huge salad bowl.
Dice tomatoes and cucumber —and go ahead and either tear or cut up the spinach—and add to the mix. Squeeze the lemon juice over it, drizzle the olive oil, add some salt and pepper to taste (and add any other spice that suits your fancy) and toss it all up.
This would go wonderful with a glass of Pinto Grigio and some nicely grilled white fish.