Recipe Finder:
Check out our most popular categories:
Baby Spinach Salad with Cumin Couscous and Bulgur
Chill: 2 hrs to 24 hrs
Ingredients
- 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
Directions
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. Drizzle dressing evenly over the salad. Makes 4 or 5 main-dish servings.
Ingredients
- 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
Directions
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.
