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Recipe from the Wyllie Fox Farm Kitchen

Chilled Spinach Couscous
  • 2¼ cups water
  • ½ tsp salt
  • 1½ cups instant couscous (10 oz. box)
  • 1/3 cup olive oil
  • 1 tbsp lemon juice
  • 4 cups baby spinach, roughly chopped
  • ¼ cup sliced scallions
  • 3 tbsp chopped fresh dill
  • 1/3 cup crumbled feta cheese

Bring water & salt to boil in a large saucepan.  Remove from heat & stir in couscous; cover & let stand 5 minutes.  Fluff couscous with a fork.

Combine olive oil & lemon juice.  Add oil mixture to couscous, stirring to coat.  Let stand until completely cooled.

Stir in spinach, green onions & chopped dill.  Cover & refrigerate until ready to serve (up to 12 hours).  Add feta cheese & stir just before serving.

Serves 6-8

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