The result is a light yet satisfying combination of tart and sweet. We served it hot and Mediterranean style with hummus, homemade pita chips and bok choy. After having it for lunch the following day I can’t decide if I prefer it hot or cold but I’ll let you decide. The colors make it a perfect addition to any holiday meal!
Cranberry Couscous with Spinach
Ingredients:1 cup uncooked couscous
½ cup dried cranberries
1 cup spinach cut into ribbons
¼ cup walnuts
Dressing:Juice and zest of 1 lemon
2 teaspoons lime juice
¼ cup olive oil
2 cloves of garlic, minced
Salt and pepper to taste
Directions: Prepare couscous according to directions. Add to serving bowl. Gently combine cranberries, spinach, walnuts. Top with dressing, stir and serve. Can be served warm or cold.
Nutrition Facts: 221 Calories, 12g Fat, 25g Carbohydrate, 5g Protein, 2g Fiber, 34mg Sodium, 92mg Potassium