alive logo

Warm Israeli Couscous and Spinach Salad with Grilled Prawns

Serves 6.


    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.


    Warm Israeli Couscous and Spinach Salad with Grilled Prawns


    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


    Per serving:

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



    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.


    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.



    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.