Spinach — darkish inexperienced and wealthy in iron — thrives abundantly within the barely cooler climate we’ve loved these days, and it’s good for the inexperienced a part of this seasonally favourite salad at our home. Add to that tiny Mediterranean pasta — couscous — and toss with a lemony dressing with gobs of scallions or chives to carry all of it collectively.
Eat your coronary heart out, Popeye! Who’d wish to eat canned spinach when you would have this salad? (Should you aren’t sufficiently old to recollect Popeye, you possibly can look it up in your telephone.)
The recipe, which I discovered years in the past and put to make use of immediately in spinach season, requires about 5 ounces of spinach, however who’s counting? You want an enormous pile, with bigger stems torn out and lower into strips with kitchen shears. I simply seize a handful and snip off the spinach in half-inch broad strips.
Fantastic couscous works, however why not change it up through the use of the pearl-sized Israeli couscous as a substitute? Or in case you don’t wish to use wheat merchandise, cook dinner barley or rice — particularly jazzier rice like black or purple — so as to add as a substitute. Begin with a cup of dry couscous in a cup and 1 / 4 of salted sizzling water, let it soak, and toss it to interrupt up clumps.
Stir olive oil, a number of chopped parsley, scallions and lemon juice into the grains, adopted by the shredded spinach, then toss it altogether to distribute the elements evenly. Then comes the lemony dressing, made with gentle cream, lemon juice and chopped chives — or extra scallions in case you don’t have chives. I often add some to the salad after which serve extra on the desk for diners so as to add at will.
For the oldsters avoiding cream, successful of mayonnaise thinned with lemon juice or seasoned rice vinegar works fantastic.
Round right here, this salad is a essential dish. You may add hen, fish, or seafood like shrimp or scallops to your plate and let the salad stand in for veggies and starch.
Spinach and Couscous Salad
Serves 4 generously, as much as six if served as a aspect dish.
1 cup of fantastic couscous
1 ¼ cup sizzling water
1 teaspoon of salt
1 tablespoon lemon juice
1 tablespoon olive oil
8 stalks of parsley, ideally flat, chopped
Scallions or chives, to style
Half a pound of spinach
1 cup of sunshine cream
Juice of 1 lemon
½ teaspoon salt
¼ cup of chopped chives or scallions
Soak the couscous within the sizzling, salted water till it’s tender, then drain if water stays. Break up any clumps.
Add the lemon juice, olive oil and chopped parsley and scallions to the couscous, mixing effectively.
Shred the spinach and add the seasoned couscous to the spinach and toss effectively.
Make the dressing by mixing the elements collectively. Add just a few tablespoons to the spinach and couscous combination and blend in order that the dressing is distributed evenly.
Pattern and add salt if desired.
Serve the rest of the dressing with the salad so folks can add extra if they want.