"Food is our common ground, a universal experience." - James Beard

Monday, April 1, 2013

Couscous Salad with Fresh Spinach and Chicken

My church hosted a Spring Fling event recently for women in the church.  This lovely dish was served for dinner and was so wonderful!  All of the ladies at the table talked about how great it tasted.  I can't wait to try it at home!  It goes well with pita bread or chips.

Couscous Salad with Fresh Spinach and Chicken
1/4 cup sliced almonds, toasted
1 ½ cups cooked couscous
2 cups baby spinach leaves, rolled and sliced into slivers
1 cup dried cranberries
1 English cucumber, chopped
1 15oz can chickpeas, drained and rinsed
1 small red onion, chopped
Cooked and sliced chicken (marinated in olive oil, lemon juice and Nature’s Seasoning)

½ cup plain low fat yogurt
3 T olive oil
2 T freshly squeezed lemon juice
2 cloves minced garlic

Combine the almonds and the red onion in a bowl. Whisk together yogurt, olive oil, lemon juice and
garlic. Pour over salad and toss. Season with salt and pepper. Chill, serve with sliced chicken.

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