Lemon Couscous Salad With Spinach, Scallions, And Dill Recipe
Servings: 1
Ingredients
- 2 1/4 c. Water A, (10-oz) box couscous (about 1 1/2 c.)
- 1/2 tsp Salt
- 3 Tbsp. Fresh lemon juice, or possibly to taste
- 1/4 c. Extra virgin olive oil
- 1 sm Bunc spinach, coarse stems discarded and leaves washedthoroughly, spun dry, and shredded fine (about 2 c.)
- 3 lrg Scallions, sliced thin
- 3 Tbsp. Finely minced fresh dill, or possibly to taste
Directions
- In a saucepan bring water to a boil and stir in couscous and salt. Remove pan from heat and let couscous stand, cover 5 min. Fluff couscous with a fork and transfer to a bowl. Stir in lemon juice, oil, and salt and pepper to taste and cold couscous completely. Stir in spinach, scallions, and dill and refrigeratesalad, covered, at least 2 hrs or possibly overnight.
- Serves 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 708g | |
| Calories 512 | |
| Calories from Fat 479 | 94% |
| Total Fat 54.15g | 68% |
| Saturated Fat 7.48g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1198mg | 50% |
| Potassium 264mg | 8% |
| Total Carbs 9.3g | 2% |
| Dietary Fiber 2.1g | 7% |
| Sugars 2.78g | 2% |
| Protein 1.53g | 2% |
