Couscous, Sorghum and Spinach Salad
By Jodi MacKinnon (QFG) [MACJOD]
March 23, 2017
This salad has great texture from the combination of couscous, sorghum and walnuts. It's packed with protein and is easy to make for a weekend lunch.
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Recipes
Couscous, Sorghum and Spinach Salad
Course
Salad
Cuisine
American
Servings
4
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Ingredients
- •
1/3 cup medium-grain couscous
- •
1/3 cup walnuts
chopped
- •
1 tbsp grainy Dijon mustard
- •
1/3 cup apple cider vinegar
- •
2/3 cup olive oil
Instructions
- 1
Salad
- 2
Put sorghum in a pot, add 1 1/2 cups water and bring to a boil. Reduce heat and simmer for 30 to 40 minutes or until tender. Strain and cool.
- 3
Boil a 1/2 cup water and stir it into the couscous. Cover with plastic wrap and let stand for 10 minutes to absorb the liquid. Fluff with a fork and cool.
- 4
Combine the sorghum, couscous, walnuts, radish, spinach and feta. Toss with some of the dressing, season and serve.
- 5
Dressing
- 6
Combine Dijon, honey and vinegar and slowly whisk in olive oil to emulsify.