Ingredients
- Red peppers, medium-sized - 2 ((Or 1 large or 3 small))
- English or Persian cucumbers - 1/2 lb
- Mint - 2 sprigs , sliced in a chiffonade
- Shallots - 1/2 bulb , diced
- Red wine vinegar - 1 Tbsp
- Balsamic vinegar - 2 Tbsp
- Dijon mustard - 1 tsp
- Cooking oil - 1/4 cup
- Garbanzo beans (14 oz / 397 g can) - 1 can , rinsed and drained ((~2 cups))
- Sliced black olives - 1/4 cup
- Israeli couscous - 1 1/2 cups , uncooked
- Baby spinach - 4 oz
- Feta - 2 oz , crumbled
Prep
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Peppers / Cucumbers / Mint - Prep as directed. (Can be done up to 3 days ahead)
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Make vinaigrette - Dice shallots. Combine with red wine vinegar, balsamic vinegar, and Dijon mustard. Whisk in oil. (Can be done up to 3 days ahead)
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Garbanzo beans - Rinse and drain.
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Olives - Rinse and drain.
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Make
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This makes enough Israeli couscous for tomorrow night’s dinner. Bring a saucepan of water to boil. Salt generously and add Israeli couscous. Cook until al dente, tender but not soggy.
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While couscous is cooking, place spinach into a big salad or mixing bowl.
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Drain couscous, save ⅓ (~1 cup (235 ml) for 4 servings) for tomorrow’s dinner and then immediately add couscous to spinach. Toss, using the heat from the couscous to partially wilt the spinach.
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Add in peppers, mint, cucumbers, beans, and olives. Dress with vinaigrette and toss. Add feta if desired.
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