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I make quinoa and regular salads all the time and I wanted to try something new. This salad was so yummy and the touch of mint was really nice. I put the leftovers in the fridge and it was really good the next day too!
Definitely a keeper and definitely will be making it more often!
To make the couscous: Heat the oil over medium high heat in a large saucepan. When warm, add the couscous, stir frequently until the couscous is golden, approx. 4- 5 minutes. Add the water with the salt an bring to a boil. Reduce the heat to low, stir and then cover and simmer for about 10 minutes until the couscous is tender and the liquid is absorbed. Remove from the burner; take off the cover, stir and let cool.
Whisk the olive oil, white balsamic vinegar, smoked paprika and salt and pepper in a small bowl.
Mix together the tomatoes, English cucumber, almonds, and cooled couscous in a large bowl. Add the baby spinach, herbs and then toss well with the dressing. Can be made in advance and stored in the fridge until ready to use.