Mediterranean Garden Salad with Couscous
Ingredients
- baby spinach
- romaine lettuce
- artichoke hearts
- red onion
- kalamata olives
- cucumber
- steamed beets
- avocado
- heart of palm
- yellow and black cherry tomatoes
- red and yellow baby bell peppers
- basil
- crushed pistachios
- dried mint
Couscous
- 1 cup pearl couscous
- 1 1/4 cup water
- 1 tsp olive oil
- 1 tsp za'atar
- 1/2 tsp harissa
- 1 tsp sea salt
Preparation
Assemble the salad in a bowl with a base of baby spinach and romaine lettuce.
Top with artichoke hearts, red onion, kalamata olives, cucumber, steamed beets, avocado, heart of palm, yellow and black cherry tomatoes, red and yellow baby bell peppers, basil, crushed pistachios, and dried mint.
Prepare the couscous by combining all ingredients except the couscous in a pot and bringing to a boil.
Add the pearl couscous, lower the heat to simmer, cover, and cook until all liquid is absorbed, about 10 minutes.
Remove from heat, let sit covered for 5-10 minutes, then fluff with a fork and serve as a side.
