Description
A bright and cheery spring time salad with strawberries, couscous, spinach, feta, hazelnuts and an almond vinaigrette.
Ingredients
Scale
For the Almond Vinaigrette
- 1/4 cup oil (I used vegetable oil)
- 2 tablespoons sugar
- 2 tablespoons white vinegar (or aged balsamic)
- 1 teaspoon Dijon mustard
- 1/4 teaspoon almond extract
For the Couscous
- 1 tablespoon butter
- 1 1/4 cup chicken or vegetable broth
- 1 cup couscous
- salt and pepper
For the Salad
- Prepared Couscous
- 3 cups baby spinach, chopped
- 2 cups sliced strawberries
- 1/4 cup crumbled feta
- 1/4 cup chopped hazelnuts
- salt and pepper to taste
Instructions
For the Dressing
- In a small saucepan, heat the oil, sugar, vinegar, and mustard over medium high heat, whisking constantly until the sugar has dissolved and the dressing emulsifies. Stir in almond extract. Remove from heat and set aside.
For the Couscous
- In a medium pan, bring butter and broth to a boil. Stir in couscous, cover, and remove from heat. Allow to set for 5 minutes and then fluff with a fork. Season with salt and pepper. Allow to cool to room temperature.
For the Salad
- In a large bowl, combine couscous, spinach, strawberries, feta, and hazelnuts. Stir in dressing and then season with salt and pepper to taste.
Notes
If you are making this salad ahead of time, make all the components, store separately, and assemble just before serving.
Nutrition
- Serving Size: 1 Serving
- Calories: 466
- Sugar: 11g
- Sodium: 343mg
- Fat: 29g
- Saturated Fat: 6.2g
- Unsaturated Fat: 20.9g
- Trans Fat: 0.5g
- Carbohydrates: 36g
- Fiber: 4.2g
- Protein: 17g
- Cholesterol: 56mg
