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

Baby Spinach Salad with Cumin Couscous and Bulgur

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  • Makes: 4 to 5 servings
  • Hands On 30 mins
  • Total Time 2 hrs

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Grain salads can sometimes be a bit heavy, but this one is surprisingly light-tasting, thanks to a tangy yogurt-mint dressing, crisp apple chunks and fresh spinach.

Ingredients

  • 2 cups vegetable broth or water
  • 1/2 cup bulgur, rinsed and drained
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/2 cup quick-cooking couscous
  • 1 15 - ounce can garbanzo beans, rinsed and drained
  • 2/3 cup yogurt
  • 1/3 cup bottled red wine vinaigrette
  • 2 tablespoons snipped fresh mint, cilantro or flat-leaf parsley
  • 1/4 teaspoon crushed red pepper
  • 5 cups baby spinach
  • 1 cup coarsely chopped apple
  • 1/2 of a small red onion, thinly sliced and separated into rings
  • Fresh mint leaves (optional)

Directions

  1. In a medium saucepan, combine the broth, bulgur, cumin, salt and black pepper. Bring to boiling; reduce heat to low. Simmer, covered, about 10 minutes or until the bulgur is nearly tender. Remove from heat. Stir in couscous. Cover and let stand for 5 minutes. Using a fork, fluff the grains. Transfer to a large bowl; cool slightly. Stir in the garbanzo beans. Chill, covered, for 2 to 24 hours or until completely chilled.
  2. Meanwhile, prepare dressing. In a small bowl, stir together yogurt, red wine vinaigrette, 2 tablespoons fresh mint and the crushed red pepper. Chill, covered, for 2 to 24 hours; stir just before serving.
  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

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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