Spring and summer mean plenty of couscous at our house. Why spring and summer? Because if you have children eating couscous in your house, you have one huge mess! So we decided a few years ago ( after cleaning up the mess on the floor, table, chairs, hair, etc) that we would only eat it outside. Hey, it works for us and also makes having couscous a special occasion.
This is the perfect filling entree salad or side dish. I like my spinach salads with a sweeter dressing and this one was sweet and tangy. Combined with the bite of the kalamata olives, it was SO good, a great blend of textures and flavors.
1 1/4 cup water or veg broth
1 cup couscous
5 ounces fresh spinach
1 pint grape tomatoes – halved
4 medium green onions – cut into 1/4 inch pieces
1/4 cup coarsely chopped kalamata olives
1-2 tablespoons light agave