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Couscous Salad with Baby Spinach and Pistachios Recipe

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This recipe for Couscous Salad with Baby Spinach and Pistachios, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Natalie Parisi
Added: Monday, May 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
course salt and ground pepper
1/2 c. couscous
2 Tbsp. white wine vinegar
1 Tbsp. olive oil
2 scallions, green part only, thinly sliced (opt)
2 c. baby spinach
1/2 c. fresh basil leaves, torn
1/4 c. shelled pistachios

Directions:
Directions:
In a small saucepan with a lid, bring 3/4 cup water to a boil; season with salt and pepper. Turn off heat; stir in couscous. Cover, and let stand until liquid is absorbed, about 5 min.
Meanwhile, in a medium bowl, combine vinegar and oil; season with salt and pepper. Add couscous and if using scallions; toss to combine. Refrigerate couscous in one airtight container, spinach and basil in another, up to overnight. Store nuts at room temp. Just before serving , toss all ingredients together.

 

 

 

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