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This is a new favorite I created. LuuuxWeeklyFoodComp Vegetarian
1c. Israeli Couscous (pearl couscous)
1 1/4 c. water
1 tbsp. olive oil
Bring water to boil in a small pot. Stir in couscous. Lower heat to a simmer and cover with a lid. After about 8 minutes turn off heat. Toss couscous with a tbsp olive oil. Refrigerate.
While the couscous are cooking and cooling, combine in a bowl:
1 lb chopped, washed fresh spinach
1/2 lb diced fresh tomatoes
1/3 c. chopped kalamata olives
1/4 c fresh chopped basil
1 tbsp. fresh minced oregano
1 clove minced garlic
2 tbsp. olive oil
3 tbsp. balsamic vinegar
1 1/2 teaspoon salt
1/2 teaspoon black pepper
crumbled feta cheese (optional)
Add the couscous and toss well. Refrigerate for at least 2 hours. Toss again to redistribute juices before serving.