Couscous, Cranberry and Spinach Salad
A quick pantry salad of pine nut couscous tossed with spinach, dried cranberries, candied pecans and red onion, dressed simply with oil and lemon and finished with blue cheese. It keeps well and eats just as happily cold from the fridge as warm from the pot.
Ingredients
- 1 package pine nut flavored couscous, prepared according to package directions
- ½ cup dried cranberries
- ½ cup blue cheese, crumbled
- 4 cup baby spinach
- ½ cup candied pecans
- 3 tablespoon olive oil
- salt, to taste
- black pepper, to taste
- 2 tablespoon lemon juice
- ½ piece red onion, thinly sliced or finely chopped; shallot may be used instead
Method
- Prepare cous cous.
- Toss together cous cous, cran, pecans, onion, spin.
- Add oil, S/P, lemon jc.
- Top w/ blue cheese.