Couscous Salad with Spinach, Feta, Cherry Tomatoes and Herbs

Ingredients

• 2 1/2 cups water or broth
• 2 cups whole wheat couscous
• 1/4 cup olive oil, divided
• 1 bunch spinach, washed and chopped fairly small
• 3 scallions, thinly-sliced
• 1 large handful fresh dill, chopped
• 1 large handful fresh parsley, chopped
• 1 large handful fresh mint, chopped
• 1 small handful fresh mint, chopped
• Juice of 1 lemon
• Scant 1/4 cup crumbled feta
• 1/2 pint cherry tomatoes (I’m currently obsessed with sungolds), halved, or quartered if they’re large
• Salt and pepper

Directions

Heat the water or broth (salt it if you’re using water) to a boil in a pot. Add the couscous and a dollop of olive oil. Stir and bring it back to a boil, then turn off the flame and let sit, covered, for five minutes.

While the couscous is sitting, place the spinach in a large bowl. Sprinkle it with a bit of salt, then scrunch it in your hands to distribute the salt and cause the spinach to wilt slightly. Top with the scallions.

When the couscous is done, fluff it with a fork, and tip it on top of the spinach and the scallions, letting the heat of the couscous soften the greens. Let sit a few minutes while you chop the remaining fresh herbs.

After the couscous has sat for a few minutes, add the remaining herbs along with the remaining olive oil and the lemon juice. Toss, mixing the ingredients well (which will also cool off the couscous a bit). Add the feta, cherry tomatoes and a few grinds of pepper, and toss gently to combine. Taste and adjust seasonings and olive oil/lemon juice balance as needed. Serve warm or cold.