Chilled Spinach Couscous
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
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