Spinach, Tomato, and Feta Couscous Salad

  • 2 cups homemade chicken stock
  • 1 cup whole wheat couscous
  • 2 medium tomatoes, diced
  • 1 medium onion, diced
  • 2 cups fresh spinach, chopped
  • 1/2 cup feta cheese, crumbled
  • 3 tbsp. olive oil
  • 5 tbsp. red wine vinegar
  • 1 tsp. pepper
  • 1 tsp. garlic salt
  • 1/2 tbsp. oregano
  • 1/2 tbsp. basil
  • 1/2 tbsp. Lapsang Souchong (smoked black tea), ground

Bring chicken stock to a boil over medium-high heat in a medium saucepan. Add couscous, cover, and simmer, stirring occasionally, for 8-10 minutes. (If you are using boxed couscous, follow package directions). Remove from heat and let cool.

Meanwhile, in a medium fry pan, spray with cooking spray and saute chopped fresh spinach about 5 minutes. Let cool.

In a large bowl, combine tomatoes, onion, cooled spinach, and feta cheese. Add couscous.

In a small mixing bowl, combine olive oil, red wine vinegar and spices. Pour over couscous mixture and toss to coat. Serve immediately or refrigerate until well chilled.

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