Couscous Salad with Spinach and Pinenuts

Contributed by Robert (Illinois)


  • 1/2 cup couscous
  • 2 Tbsp. white wine vinegar
  • 1 Tbsp. olive oil
  • 2 scallions, thinly sliced
  • 2 cups baby spinach
  • 1/2 cup fresh basil leaves, chopped
  • 1/4 cup toasted pinenuts


  1. Cook couscous according to package directions.
  2. In a medium bowl, combine vinegar, oil, and salt and pepper to taste.
  3. Add couscous, pinenuts, basil, spinach and scallions; toss to combine.
  4. Serve immediately.

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