Ingredients

• 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

Directions

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.

Email to a friend | Print this recipe | Back