This couscous is flavored with an olive oil and lemon dressing. For Mediterranean flavor, add red peppers and pine nuts.
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1 1/2 cups water
1 cup uncooked couscous
3 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon cider vinegar
2 teaspoons honey
3 cups fresh baby spinach leaves, washed, stems removed
1/3 cup chopped roasted red bell pepper
4 ounces (3/4 cup) feta cheese, crumbled
3 tablespoons toasted pine nuts
*Substitute 3 cups fresh spinach leaves, washed, stems removed, torn.
Heat water in 2-quart saucepan over medium heat 3-4 minutes or until water comes to a boil. Stir in couscous. Cover; remove from heat. Let stand 5 minutes. Fluff with fork. Pour into large bowl; chill 10 minutes.
Meanwhile, combine lemon juice, olive oil, vinegar and honey in small bowl.
Add dressing and all salad ingredients to couscous; toss lightly. Serve immediately or refrigerate 1-2 hours.