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- 1 cup Israeli couscous (also called large couscous)
- 1 teaspoon cumin seeds
- 1 1/2 cups low-sodium vegetable stock
- 1/4 cup golden seedless raisins
- Finely grated zest and juice from 1 lemon
- 2 tablespoons extra-virgin olive oil
- 1 small garlic clove, smashed and minced
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 3 cups baby spinach leaves, washed and spun dry
- 1/4 cup red onion, finely diced
- 1/4 cup chopped cilantro
- 2 tablespoons chopped walnuts, toasted
- 2 tablespoons crumbled feta
- In large, dry saucepan over medium-high heat, toast couscous for 2 minutes or until pearls begin to turn color. Stir often. Stir in cumin seeds and continue to toast for 1-2 more minutes, stirring often.
- Slowly add vegetable stock, as it will sputter, and bring to a gentle simmer. Cover and simmer couscous for about 10 minutes, or until couscous has absorbed all the liquid and is tender-cooked but still has a little bite. Remove from heat and set aside, covered, for another 10 minutes. Drain, if necessary.
- In small bowl, combine raisins with ½ cup hot water and set aside to soak and become plump, about 10 minutes.
- In large bowl, combine lemon zest and juice, olive oil, garlic, salt, and pepper. Whisk together to blend. Add warm cooked couscous, spinach, red onion, cilantro and mint. Drain raisins and add. Fold together to evenly blend and slightly wilt spinach.
- Taste and add more lemon, salt and pepper if you wish. Scatter walnuts and feta overtop. Serve slightly warm or at room temperature. Or cover and refrigerate and serve chilled the same day or next.
Irene McGuinness is a nutritionist, food writer, food stylist and recipe developer.
Calories: 244kcal | Carbohydrates: 37g | Protein: 8g | Fat: 9g | Sodium: 331mg | Fiber: 5g | Sugar: 6g
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