Mediterranean Couscous Salad

National Spinach Day is March 26th - we are celebrating by sharing a recipe courtesy of Everly Grace Whole Beauty Dietitian, Ashley Quadros.

Why Spinach?

Spinach is a superfood. It is loaded with tons of nutrients in a low-calorie package. Dark, leafy greens like spinach are important for skin, hair, and bone health. They also provide protein, iron, vitamins, and minerals.

The possible health benefits of consuming spinach include improving blood glucose control in people with diabetes, lowering the risk of cancer, and improving bone health, as well as supplying minerals and vitamins that can provide a range of different

Spinach has been used by various cultures throughout history, notably in Mediterranean, Middle-Eastern, and South-East-Asian cuisines. It can be incorporated quite easily into any diet, as it is cheap and easy to prepare.

Dressing

1 lemon, juiced and zested
3 Tbsp. white wine vinegar
¼ - ½ cup extra virgin olive oil
3 garlic cloves, minced
½ tsp. Aleppo pepper (more or less taste)
Salt and pepper

Salad

Olive oil
2.5 cups dry pearl (Israeli) couscous
1 red bell pepper, chopped
1 large onion, chopped
1 English cucumber, small dice
3 Roma tomatoes, small dice
3 cups baby spinach, chopped
14.5 oz jar marinated artichoke hearts, roughly chopped
½ cup kalamata or Calvestrano olives, roughly chopped
2 – 15 oz. cans Great Northern Beans, rinsed and drained
1 cup fresh herbs (any combo of green onion, cilantro, parsley, basil)
8 oz. mozzarella balls or feta chunks (optional)
1/3 cup toasted pine nuts (sesame seeds or walnuts would be lovely too)

Directions

Whisk dressing ingredients together in a bowl, starting with ¼ cup. Taste and add more oil, salt and pepper to your preference. Set aside.

Optional: You can leave all the veggies raw, or if you like you can roast the onion and pepper.

Preheat oven to 450. On a lined sheet pan, toss onion and pepper with olive oil, salt, and pepper. Roast for 15-20 minutes.

Meanwhile, cook couscous according to package directions. When the couscous is tender, remove from heat, fluff, and allow to cool slightly.

Place tomato and cucumber in a small bowl, season with salt, pepper, and drizzle of olive oil. Set aside to marinate for a few minutes.

Season the couscous with half of the dressing to ensure it gets fully coated. Add the marinated cucumber and tomato, roasted pepper and onion, artichoke, olives, and beans. Toss to combine. Gently stir in cheese and herbs. Finish with remaining dressing. Season with salt and pepper to taste and enjoy.