What’s that you say? You’ve got a BBQ to attend this weekend and you don’t know what to bring? No problem. We’ve got you covered! Try this awesome recipe, created by one of our beloved members, Linnea Hautman, and demo’d by our favorite intern, Sophie Vilensky.
1 cup couscous (I used Lundberg’s Organic Roasted Brown Rice Couscous which is gluten free)
1 teaspoon salt
1 1/3 cup very hot water
3-6 green onions, cut into 1/8” slices
4 cups (5 ounces) spinach, chiffonade or thin slices (I used My Minnesota Farmer’s fresh spinach)
½ cup toasted almonds
Lemon salad dressing (I used Salad Girl’s Lemony Herb)
Bring couscous and water to a boil.
Once a boil is reached, turn heat to low, cover pot, and let simmer on low for 10-12 minutes.
Fluff with a fork and let cool. At serving time toss in spinach, almonds, and green onions. Stir in enough dressing to moisten.
Sophie’s remarks: “The chiffonade is an awesome art to master, and the salad was appreciated by my entire family. The mixture of ingredients was excellent — light but perfectly filling and satisfying. The meal took no more than 20 minutes to make including almond toasting time.”