Couscous, Spinach and Green Bean Salad
Total time: 15 minutes
Couscous is such a good base for all sorts of vegetables and a wonderful way to use up the bits left in the fridge. Mine tend to not be traditional - more vegetables than couscous. Feel free to adjust...
Ingredients:
- 1/2 cup couscous, 90gr, 3.2oz
- 3/4 cup chicken broth, 170gr, 6oz
- 4oz (120gr) green beans, 115gr, 4oz
- 1 rib celery, 50gr, 1.8oz
- 2 tbs snipped chives
- 1 tomato, 200gr, 7oz
- 2oz (60gr) shredded fresh spinach, 60gr, 2oz
- 2 tbs white Balsamic vinegar, 32gr, 1.2oz
- 2 tbs good olive oil, 27gr, 1oz
- 1 1/2 tsp Dijon-style mustard, 7.5gr, 2.6oz
Instructions:
- Top and tail beans and cut into bite-size pieces.
- Put a medium saucepan 2/3rd's full of water on high heat.
- When boiling add beans and blanch for 3 minutes. Drain and immediately rinse with cold water.
- Heat chicken broth to a boil.
- Put couscous in a medium bowl. When broth is boiling pour over couscous, cover and let stand for 10 minutes... Do not stir it.
- Slice celery, snip chives, roughly chop tomato and shred spinach: put the spinach leaves together in one hand and snip with a scissors.
- Add vegetables and herbs to couscous and fluff with a fork.
- Put the vinegar, mustard and oil in a small bowl. Whisk well and stir into couscous. Serve.
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| Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 712 / 356 Total Carbohydrates: 96 / 48 Dietary Fiber: 14 / 7 Total Fat: 29 / 14.5 Saturated Fat: 4 / 2 Cholesterol: 0 / 0 Protein: 19.5 / 9.75 Calcium: 186 / 93 Sodium: 475 / 7237.5 |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/