Baby Spinach Salad with Cumin Couscous and Bulgur | Midwest Living

Baby Spinach Salad with Cumin Couscous and Bulgur

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Baby Spinach Salad with Cumin Couscous and Bulgur

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  • Makes: 4 to 5 servings
  • Prep 30 mins
  • Chill 2 hrs to 24 hrs

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Chewy grains are a nice complement to the leafy greens in this salad. Fresh apples and red onion add crunch.


  • 2 cups vegetable broth or water
  • 1/2 cup bulgur (cracked wheat)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon sea salt or salt
  • 1/8 teaspoon ground black pepper
  • 1/2 cup quick-cooking couscous
  • 1 15 - ounce can garbanzo beans, rinsed and drained
  • Yogurt-Mint Salad Dressing (recipe below)
  • 5 cups rewashed packaged baby spinach or torn spinach
  • 1 cup coarsely chopped apple
  • 1/2 of a small red onion, thinly sliced and separated into rings
  • Fresh mint leaves (optional)


  1. In medium saucepan, combine the water, bulgur, cumin, salt and black pepper. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or till the bulgur is nearly tender. Remove from heat. Stir in couscous. Cover and let stand for 5 minutes. Using a fork, fluff the grain mixture. Transfer to a large bowl; cool slightly. Stir in the garbanzo beans. Cover and chill 2 to 24 hours or until completely chilled.
  2. Meanwhile, prepare the Yogurt-Mint Salad Dressing.
  3. To serve, arrange the spinach on a large serving platter or in individual bowls. Spoon the grain mixture on top of the spinach. Top with apple and onion. If you like, garnish with mint leaves. Drizzle dressing evenly over the salad.

Yogurt-Mint Salad Dressing


  • 2/3 cup plain yogurt
  • 1/3 cup bottled red wine vinaigrette salad dressing
  • 2 tablespoons snipped fresh mint, cilantro, or flat-leaf parsley
  • 1/4 teaspoon crushed red pepper


  1. In a small bowl stir together yogurt, salad dressing, mint, and pepper. Serve immediately or cover and store in refrigerator for up to 1 week. Stir just before serving.

Nutrition Facts

(Baby Spinach Salad with Cumin Couscous and Bulgur)

Servings Per Recipe 4, vit. C (mg) 15, vit. A (IU) 2624, cal. (kcal) 404, pro. (g) 15, chol. (mg) 2, sat. fat (g) 2, carb. (g) 59, Fat, total (g) 14, sodium (mg) 998, fiber (g) 11, calcium (mg) 172, iron (mg) 3

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