Recipe finder
Baby Spinach Salad with Cumin Couscous and Bulgur
- Makes: 4 to 5 servings
- Prep 30 mins
- 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
- 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.
- Meanwhile, prepare the Yogurt-Mint Salad Dressing.
- 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
- 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