This past Sunday’s “I Heart Macro” post had several photos including one of my notebook/sketchbook. In that one photo a sliver of a recipe is scribbled right next to a sketch of a handbag. (Yes, this is how my mind works)
The words spinach, couscous, and pine nuts were just enough to entice several to ask for the full recipe which, sadly, I can’t source. I remember finding it last January while sitting with my mom in the hospital but that’s as far as my memory goes.
This couscous dish is now one of my favorite summer (spring) recipes so I hope you’ll try it out. Enjoy!
Couscous with Spinach and Cranberries
1 1/4 cup water
2 tbs. olive oil
2 tbs. lemon juice
10 oz. package plain couscous
1/3 cup dried cranberries (I added more)
1/4 cup chopped basil (optional)
1 tsp. lemon zest
1/4 cup feta cheese (I added more)
1/2 cup chopped, fresh spinach (yes, I added more)
1/4 – 1/2 cup. toasted pine nuts (slivered almonds would also be yummy)
Bring water, lemon juice and oil to a boil. Add the couscous and stir.
Cover and remove from heat. Allow to sit for 5-7 minutes.
Uncover and fluff with a fork.
Add all of your other ingredients.