Spanakopita Spinach Salad

Name: Spanakopita Spinach Salad with Couscous plus Marinated Tomatoes, Roasted Carrots & Pistachios
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1/2 cup Feta Cheese; 1 Onion; 1/2 cup Israeli Couscous; 1 Balsamic Vinegar; 6 oz Carrot; 5 oz Spinach; 1 tsp Cumin; 1/2 oz Pistachios; 4 oz Tomato; 1 tsp Garlic Powder; 1 tsp Cooking Oil, tsp; 1 tbsp Granulated Sugar, tbsp; 1 tbsp Olive Oil, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Couscous plus Marinated Tomatoes, Roasted Carrots & Pistachios

By Recipe0 System

When the mood strikes, a big dinner salad is exactly the right meal at the right time. And this one is everything you love about spanakopita—and then some—in salad form! You’ll toss earthy cumin-roasted carrots and sweet red onion with bouncy, garlicky pearl couscous, leafy spinach, and juicy marinated grape tomatoes. It’s all dressed in a tangy vinaigrette and topped with briny crumbled feta and crunchy, nutty pistachios. In the mood yet?

Mediterranean

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1/2 cup Feta Cheese
1 Onion
1/2 cup Israeli Couscous
1 Balsamic Vinegar
6 oz Carrot
5 oz Spinach
1 tsp Cumin
1/2 oz Pistachios
4 oz Tomato
1 tsp Garlic Powder
1 tsp Cooking Oil, tsp
1 tbsp Granulated Sugar, tbsp
1 tbsp Olive Oil, tbsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Trim, peel, and halve carrots lengthwise; slice into ½-inch-thick half moons. Halve, peel, and cut onion into ½-inch-thick wedges.

Toss carrots and onion on a baking sheet with a drizzle of oil, half the cumin (all for 4 servings), and a pinch of salt and pepper. Roast on the top rack until tender, 18-20 minutes.
2

While veggies roast, heat a drizzle of oil in a small pot over medium-high heat. Add couscous and half the garlic powder (all for 4 servings); cook, stirring frequently, until garlic powder is fragrant and couscous is lightly toasted, 1-2 minutes.

Stir in ¾ cup water (1¼ cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Keep covered until ready to serve.
3

While couscous cooks, halve tomatoes and roughly chop pistachios.

In a large bowl, whisk half the vinegar, 2 TBSP olive oil, 1 tsp salt, and ½ tsp sugar until sugar is dissolved (all the vinegar, 4 TBSP olive oil, 2 tsp salt, and 1 tsp sugar for 4 servings). Add tomatoes and toss until thoroughly coated.
4

Once veggies are roasted and couscous is cooked, stir into bowl with marinated tomatoes; add spinach and toss until spinach is slightly wilted.

Divide spinach salad between bowls and top with feta and pistachios. Serve.

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