Spanakopita Spinach Salad with Couscous

Updated at: Wed, 20 Nov 2024 02:00:00 GMT

Step 1

Adjust rack to top position and preheat oven to 425 degrees.

Step 2

Wash and dry produce.

Step 3

Trim, peel, and halve carrots lengthwise; slice into 1/2 inch thick half moons.

Step 4

Halve, peel, and cut onion into 1/2 inch thick wedges.

Step 5

Toss carrots and onions on a baking sheet with a drizzle of oil, cumin and a pinch of salt and pepper. Roast on top rack until tender, 18-20 minutes.

Step 6

While veggies roast, heat a drizzle of oil in a small pot over medium-high heat. Add couscous and garlic powder; cook, stirring frequently, until garlic powder is fragrant and couscous is lightly toasted. 1-2 minutes

Step 7

Stir in 3/4 cup water and a bug pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender. 6-8 minutes. Keep covered until ready to serve.

Step 8

While couscous cooks, halve tomatoes.

Step 9

In a large bowl, whisk vinegar, olive oil, 1 tsp salt, and sugar until sugar is dissolved. Add tomatoes and toss until thoroughly coated.

Step 10

Once veggies are roasted and couscous is cooked, stir into bowl with marinated tomatoes; add spinach and toss until spinach is slightly wilted.

Step 11

Divide spinach salad between bowls and top with feta cheese.

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