Toasted Pearl Couscous Salad with Lemon Dijon Vinaigrette

• Produce

  • 3 large handfuls Baby spinach
  • 1 pint Cherry tomatoes
  • 1 tbsp Chives
  • 1 clove Garlic
  • 1/2 tsp Lemon, zest

• Canned Goods

  • 2 cups Chicken stock

• Condiments

  • 1 tbsp Dijon mustard
  • 1 tbsp Lemon juice
  • 1 Oxo good grips salad dressing shaker

• Pasta & Grains

  • 1 2 cups pearl Couscous

• Baking & Spices

  • 1 Black pepper, ground
  • 1/8 tsp Black pepper, ground
  • 1/2 tbsp Hungarian paprika
  • 1 Kosher salt
  • 1/8 tsp Kosher salt

• Oils & Vinegars

  • 5 tbsp Olive oil

• Nuts & Seeds

  • 1/4 cup Pine nuts, toasted

• Dairy

  • 1 tbsp Butter, unsalted

• Beer, Wine & Liquor

  • 1/4 cup White wine

• Liquids

  • 1/2 cup Water

Found on thecharmingdetroiter.com

Description

Ingredients

• 1 tbsp. unsalted butter
• 1 tbsp. olive oil
• 2 cups pearl couscous
• ½ tbsp. Hungarian paprika
• ¼ cup white wine
• 2 cups chicken stock
• ½ cup water
• Kosher salt, to taste
• Ground black pepper, to taste
• 1 pint cherry tomatoes, halved
• 3 large handfuls baby spinach, roughly chopped
• ¼ cup pine nuts, toasted
• ½ tsp. lemon zest
• 1 tbsp. lemon juice
• 1 tbsp. Dijon mustard
• 1 clove garlic, minced
• 1 tbsp. chives, minced
• ¼ cup olive oil
• ⅛ tsp. kosher salt
• ⅛ tsp. ground black pepper
• OXO Good Grips salad dressing shaker

Directions

• In a medium saucepan over medium heat, melt butter with olive oil. Add pearl couscous and toast, stirring occasionally, until the couscous starts to brown, about 4-5 minutes. Add paprika and stir, cooking until the paprika is evenly distributed and begins to glisten, about 1 minute. Deglaze the pan with white wine, being sure to scrape up the brown bits from the bottom of the pan with a wooden spoon. Add chicken stock and water. Turn heat down to low and simmer until couscous is cooked fully, about 10-12 minutes until couscous is cooked through. Remove from stove and stir several times. Season with salt and pepper to taste. Drain any excess liquid and set couscous aside to cool to room temperature. To prepare vinaigrette, combine lemon zest, lemon juice, Dijon mustard, garlic, chives, and olive oil in a salad shaker. Shake until fully emulsified, about 25-30 seconds. Season with salt and pepper to taste. To assemble salad, in a large mixing bowl combine prepared couscous, cherry tomatoes, spinach, pine nuts, and half of the vinaigrette. Stir until combined. Add more vinaigrette if desired. Enjoy!