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Recipe from the Wyllie Fox Farm Kitchen
- 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