This salad incorporates the classic flavor combination of lemon, Parmesan, and spinach. Best served room temperature. Pair with Grilled Lemon Parsley Boneless Chicken Breasts and a tossed green salad for a complete meal. https://catherinechristiano.com/2019/05/26/grilled-lemon-parsley-boneless-chicken-breasts/ Grilled vegetables or fish would also pair well.From Raising the Salad Bar, Catherine Walthers, Lake Isle Press, NY, 2007, p 84.
Prep Time40 minutesmins
Total Time40 minutesmins
Course: 30 - 45 Minutes to Table, Pasta, Side Dishes - Salads, Vegetarian
Servings: 6servings
Author: Catherine Christiano
Ingredients
3cupsuncooked Italian or Israeli Couscous
5cupslow sodium chicken stockUse vegetable broth for vegetarian.
1/2cupminced Vidalia onion
8ouncesbaby spinachwashed, dried, and roughly chopped
6tablespoonsolive oil
2clovesgarliccrushed
2tablespoonschopped parsley
5tablespoonsfresh lemon juicefrom 2 - 3 lemons
1/8teaspoonground black pepper
1/2cupgrated Asiago or Parmigiano Reggiano cheese
1/2teaspoonKosher salt
4scallionschopped
1lemonthinly sliced
Instructions
Use a 6-quart stock pot to cook couscous until al dente in chicken stock according to package directions. Drain couscous, leaving some starchy stock in pot. Immediately add onions and toss. Then add spinach and toss. Then oil.
When couscous is cool, add garlic, parsley, lemon juice, and pepper. Add salt to taste and additional lemon juice, if needed. Transfer to serving bowl, top with some additional grated cheese and scallions. Garnish with thinly sliced lemons.