Baby Spinach Salad with Cumin Couscous and Bulgur | Midwest Living
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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.

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.

Yogurt-Mint Salad Dressing

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

  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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