Couscous salad

(from Asaka’s recipe box)

Categories: not tried, salad, south beach


  • 1/2 c couscous
  • 1 t chicken bullion granules
  • 1 c boiling water
  • 1 med tomato, seeded, chopped
  • 1 small cucumber, chopped, peeled
  • 1/4 c sugar free balsamic vinagrette dressing
  • 1 10 oz bag baby spinach leaves, stems removed
  • 3 oz crumbled reduced fat feta


  1. Combine couscous, bullion, and water in bowl. Stir, cover, set aside 5 min til liquid is absorbed.

  2. Add other ingredients up to spinach and refridgerate.

  3. Before serving, add 3 c spinach and cheese to couscous and toss.

  4. Line platters with remaining spinach and put couscous on top.

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