Mediterranean Couscous Salad
10-oz. pkg. couscous, uncooked
1/4 c. plus 1 tbsp. olive oil, divided
1/2 c. lemon juice
1 tsp. Italian seasoning
15-1/2 oz. can black beans, drained and rinsed
6-oz. pkg. baby spinach
1 tsp. salt
1/2 tsp. pepper
Prepare couscous according to package directions; drain and set aside. In a saucepan over medium heat, combine 1/4 cup oil, lemon juice and Italian seasoning. Bring to a low boil; stir in beans and cook until warmed through. Meanwhile, add remaining oil to a skillet over medium heat; add spinach and cook until wilted. Add bean mixture to spinach and stir gently. Stir in couscous, salt and pepper. Serve immediately, or chill overnight and serve cold. Makes 8 to 10 servings.
It's not rice. It's actually a very tiny pasta.
Next comes one of my very favorite ingredients - baby spinach!
Saute in a little olive oil. I gave it a sprinkle of kosher salt.
After the spinach cooked down a little to this point, I added the beans.
Stir the veggies together.
The couscous has absorbed all of the liquid.
Fluff with a fork.