banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Warm Israeli Couscous and Spinach Salad with Grilled Prawns

Serves 6.

    Share

    Warm Israeli Couscous and Spinach Salad with Grilled Prawns

    This speedy, yet versatile supper can be on the table in 15 minutes. Lemony fresh and full of new baby spinach and mint, this dish is “pucker-up” tasty. Great as a main dish, it also works well as a starter. You can also easily add grilled asparagus or broccolini to up the green nutrient quotient.

    Advertisement

    Warm Israeli Couscous and Spinach Salad with Grilled Prawns

    Ingredients

    4 Tbsp (60 mL) extra-virgin olive oil, divided

    1 cup (250 mL) Israeli couscous 1 1/4 cups (310 mL) low-sodium vegetable stock

    1/2 lb (225 g) prawns, tail on, peeled and deveined 3 tsp (15 mL) zaíatar spice, divided

    2 Tbsp (30 mL) fresh lemon juice 1/4 tsp (1 mL) sea salt

    4 cups (1 L) fresh baby spinach leaves, washed and spun dry

    1 cup (250 mL) fresh mint leaves, plus extra

    4 whole green onions, sliced 1/4 cup (60 mL) shelled pistachios, toasted and chopped

    Lemon wedges, for garnish

    Nutrition

    Per serving:

    • calories283
    • protein13g
    • fat13g
      • saturated fat2g
      • trans fat0g
    • carbohydrates28g
      • sugars1g
      • fibre3g
    • sodium <215mg

    Directions

    01

    Preheat oven to 375 F (190 C). In heavy saucepan, heat 1 tsp (5 mL) oil. Add couscous and toast in hot oil, stirring often, until slightly golden, about 5 to 6 minutes. Add stock (carefully, as it will splatter), and reduce heat to medium. Cover and cook for 9 to 12 minutes. Remove from heat and let rest, covered, for 3 more minutes. In bowl, place prawns and 2 tsp (10 mL) oil. Toss to coat. Spread out on baking sheet and sprinkle with 2 tsp (10 mL) za’atar spice. Bake in preheated oven for 5 to 7 minutes, just until they begin to curl. Remove and set aside, as they will continue to cook. In large bowl, combine remaining 3 Tbsp (45 mL) oil, remaining 1 tsp (5 mL) za’atar spice, lemon juice, and salt. Whisk to blend. Add spinach, mint, and green onions. Scatter warm cooked couscous overtop. Gently toss greens and couscous together to blend evenly. Season to taste. Transfer to large serving platter and tumble prawns and pistachios overtop. Serve immediately with lemon wedges and additional fresh mint.

    Tip:

    Looking for a vegan option?

    Cut firm tofu into large dice. Toss with seasonings. Fry in oil or bake until crisp and scatter over the salad.

    Prefer to go vegetarian?

    Leave out prawns and instead top with jammy eggs and crumbled goat cheese. Jazz it up with a little more za’atar spice.

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.