To view our videos, you need to
enable JavaScript. Learn how.
install Adobe Flash 9 or above. Install now.

Then come back here and refresh the page.

SERVES:
4

INGREDIENTS:

0ne 10-ounce box quick cooking plain couscous
2 cups orange juice

3-4 oranges, peeled and cut into bite size pieces

3-4 Tbs orange juice
3-4 Tbs extra virgin olive oil

3-4 cups fresh baby spinach

approx. 3/4 - 1 cup whole roasted, unsalted almonds
approx 1/2 -3/4 cup crumbled feta cheese

PROCEDURE:

Bring 2 cups of orange juice to a boil in a pot on the stovetop.

Just as the orange juice comes to a boil, add the box of couscous, stir that around and, just as it comes back to a boil, turn the heat off and put a lid on top.

Let the couscous sit like that for 5 minutes and, while that's happening, use a knife to peel and cut 3 - 4 oranges into bite size pieces.

Save the sliced end parts of the oranges and squeeze those into a small mixing bowl, add twice as much extra virgin olive oil to that, add a sprinkling of ground cumin and whisk it up.

After the 5 minutes, use a fork to fluff the couscous up a bit and add it to a large mixing bowl right on top of 3-4 cups of baby spinach and let the heat from the couscous wilt the spinach a little bit.

Once the couscous is room temperature, add the oranges, a good handful of roasted, whole unsalted almonds, add the dressing and toss to coat.

Then divide the salad onto individual plates and finish with a sprinkling of crumbled feta cheese.

HINTS:

This would be great served along side simply cooked chicken, pork or seafood.