My Jeweled Citrus Spinach Couscous is the perfect homemade addition to a fun and easy hummus and pita dinner.
When I first made this recipe I called this a Mediterranean Feast – then I thought of all the couscous in Middle Eastern dishes like tabouli and called it a MidEast Feast – – then I googled. And it turns out that couscous actually originated from North Africa (or so wiki says). And couscous was originally made from millet. Nowadays couscous is made from wheat – whole wheat couscous is also available. So really, I’m not quite sure where this yummy couscous dish would be found. So I’ll just call it my “feast from the other side of the world” couscous. I’ll also share my chopped salad recipe. My American spin..
Let the feast begin!..
The Jewels. The jewels in this dish are the dried fruit bits. I used chopped figs and golden raisins. But you can use whatever fave dried fruit you have in stock. A few slivered almonds also ‘jewel’ this couscous.
Shortcut: I used a lemon-spinach boxed couscous – but if you prefer – you can certainly use plain dry couscous and add your own spinach, lemon and spice flavors. I have made this recipe a few times without the box and it is just as good – maybe even better. Give this easy vegan recipe a try!
Tahini Dressing. I love tahini dressing drizzled over top the couscous and pita. Here is my tahini dressing recipe – or you can use your own.
Jeweled Citrus Spinach Couscous
1 box Lemon Spinach Couscous
OR 1 cup couscous and your own blend of spices prepared with 1 cup of water + 1/3 cup orange juice
1 cup spinach, chopped
handful parsley, chopped
1/4 cup lemon juice
1/2 cup calimyrna figs, sliced (remove stem)
1/2 cup golden raisins
1/2 cup slivered almonds
1 tsp lemon zest
1 Tbsp EVOO
1/2 red onion, chopped
pepper (salt to taste)
chopped mint (optional)
garnish: lemon and orange slices
1. Prepare the couscous by boiling and simmering – follow box directions if you are a couscous newbie.
2. After you have fluffed couscous with a fork, gently fold in the remaining “fold-in” ingredients.
3. Done! Serve along side pita, hummus, middle east chopped salad, tahini dressing and more.
1/2 red onion
3/4 cup kalamata olives, pitted and chopped
1 medium tomato or 1/2 cup grape tomatoes, diced
2 cups European Cucumbers, triangle diced
1 cup parsley, chopped stems and leaves
1 lemon, squeezed
1 tsp lemon zest
optional: 1 Tbsp EVOO
1. Prep the veggies, toss, chill, serve!
More Couscous Feast recipes /photos (including my citrus-tahini dressing)- see here.