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Couscous with spinach, feta and raspberries

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Ingredients for 2 servings:

  • 100 g couscous
  • 50 g feta cheese
  • 80 g baby spinach
  • 50 g raspberries
  • 30 g walnuts
  • 30 ml olive oil
  • 1 tbsp white wine vinegar
  • 1 tsp sugar
  • ½ tsp mustard
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Prepare the couscous according to the package instructions and let it cool. Wash and dry the spinach and raspberries. Crumble the walnuts. Cut the feta into small cubes. For the vinaigrette, combine the oil, mustard, vinegar, and sugar. Season with salt and pepper. Arrange the couscous on a plate. Arrange the spinach, feta, raspberries, and walnuts on top and drizzle with the vinaigrette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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