Couscous, Garbanzo, and Spinach Salad
Prep and Cook time:
About 20 minutes
Makes: 2 entrée servings
Ingredients
1 cup vegetable broth
1 bag (5.8 oz.) Spinach Medley Salad Mix
1/2 cup uncooked couscous
1 tablespoon Olive Oil
1 1/2 cups (7 oz.) pico de gallo (see notes)
1 cup shredded carrot
1 small can (8 3/4 oz.) garbanzo beans
About 1/2 cup Premium Collection Orange Poppyseed Vinaigrette
Salt and pepper
Instructions
1. In a 2- to 3-quart pan, combine broth and dried
cherries from salad mix (set aside nuts for garnish); bring to a boil over
high heat. Stir in couscous, remove pan from heat, and cover and let stand
5 minutes.
2. Meanwhile, to a 10- to 12-inch nonstick frying pan over medium-high
heat, add olive oil, pico de gallo, shredded carrot, and garbanzo beans.
Cook, stirring, just until onion in pico de gallo and carrot are tender,
about 4 minutes.
3. With a fork, stir garbanzo mixture into couscous. Add 1/3 cup of the
vinaigrette, stir to combine, and set aside.
4. To hot frying pan, add spinach and cook, stirring, just until slightly
wilted, about 30 seconds (spinach should not be soft). Divide warm spinach
equally between two dinner plates. Drizzle about 1 tablespoon of the
vinaigrette over each serving of spinach; top evenly with couscous.
Sprinkle reserved sliced almonds on top and serve. Add salt and pepper to
taste.
Nutritional Information
Per serving:
639 cal., 29% (198 cal.) from fat;
19 g protein;
22 g fat (1.2 g sat.);
103 g carbo (10 g fiber);
800 mg sodium;
0 mg chol.
