Cranberry Couscous with Spinach

When the side dish becomes the star!  This couscous recipe is one that looks good and tastes even better if that’s possible.  I looked at a package of cranberries this weekend and thought “We have to make something with these.”   As I was perusing similar recipes, most I found were topped with green onion or cilantro but I decided to use spinach for and additional calcium punch.  Love those dark leafy greens.

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!

“Couscous: The food so nice, they named it twice!” -Pineapple Express

Cranberry Couscous with Spinach

Serves 6

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