Prep: 20 minutes. For a unique presentation, pack the couscous mixture in a 1-cup dry measuring cup, and invert onto the spinach leaves. The couscous will take on the shape of the measuring cup.
1 cup water
2/3 cup uncooked couscous
1 cup grape tomatoes, halved
3/4 cup (3 ounces) crumbled feta cheese with basil and sun-dried tomatoes
3/4 cup chopped fresh parsley
1/4 cup pine nuts
1 tablespoon dried basil
1/2 teaspoon salt
1/2 cup fat-free Italian dressing, divided
4 cups spinach leaves (about half of a 10-ounce package)
How to Make It
Place water in a small microwave-safe bowl. Microwave at HIGH 1 1/2 minutes or until water boils. Remove from heat, and stir in couscous. Cover and let stand 5 minutes or until liquid is absorbed; fluff with a fork. Spoon onto a baking sheet, and spread in a thin layer; let stand 7 minutes or until cool.
Combine tomato, next 5 ingredients, and 1/4 cup dressing in a bowl. Add cooled couscous to parsley mixture, and toss well.
Combine spinach and 1/4 cup dressing; toss gently. Place spinach mixture on each of 4 individual plates. Top with couscous mixture.
Cooking Light Superfast Suppers
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