Strawberry Couscous Spinach Salad

• Vegetarian

• Produce

  • 3 cups Baby spinach
  • 2 cups Strawberries

• Canned Goods

  • 1 1/4 cup Chicken or vegetable broth

• Condiments

  • 1 tsp Dijon mustard

• Pasta & Grains

  • 1 cup Couscous
  • 1 Couscous, prepared

• Baking & Spices

  • 1/4 tsp Almond extract
  • 2 Salt and pepper
  • 2 tbsp Sugar

• Oils & Vinegars

  • 1/4 cup Oil
  • 2 tbsp White vinegar

• Nuts & Seeds

  • 1/4 cup Hazelnuts

• Dairy

  • 1 tbsp Butter
  • 1/4 cup Feta

Found on lovelylittlekitchen.com

Description

Ingredients

• 1/4 cup oil (I used vegetable oil)
• 2 tablespoons sugar
• 2 tablespoons white vinegar (or aged balsamic)
• 1 teaspoon Dijon mustard
• 1/4 teaspoon almond extract
• 1 tablespoon butter
• 1 1/4 cup chicken or vegetable broth
• 1 cup couscous
• salt and pepper
• Prepared Couscous
• 3 cups baby spinach, chopped
• 2 cups sliced strawberries
• 1/4 cup crumbled feta
• 1/4 cup chopped hazelnuts
• salt and pepper to taste

Directions

• In a small saucepan, heat the oil, sugar, vinegar, and mustard over medium high heat, whisking constantly until the sugar has dissolved and the dressing emulsifies. Stir in almond extract. Remove from heat and set aside.
• In a medium pan, bring butter and broth to a boil. Stir in couscous, cover, and remove from heat. Allow to set for 5 minutes and then fluff with a fork. Season with salt and pepper. Allow to cool to room temperature.
• In a large bowl, combine couscous, spinach, strawberries, feta, and hazelnuts. Stir in dressing and then season with salt and pepper to taste.