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Warm Pearl Couscous Bowl with Spinach, Apple, Walnuts, and Tahini Dressing

Serves 6

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    This salad is amazingly versatile—and delicious. It’s all about the dressing, and knowing what to pull together to complement the dressing is simple. Start with a benign base such as couscous, rice, or orzo pasta; add some greens such as spinach, kale, chard, or collards; and sprinkle with a combination of toppings from your pantry. Drizzle with delicious creamy tahini dressing, and it all comes together—tastefully and beautifully.

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    Warm Pearl Couscous Bowl with Spinach, Apple, Walnuts, and Tahini Dressing

    Ingredients

    • 4 Tbsp (60 mL) extra-virgin olive oil, divided
    • 1 1/3 cups (330 mL) pearl couscous
    • 2 cups (500 mL) water
    • 2 cups (500 mL) packed baby spinach, coarsely chopped
    • 2 Tbsp (30 mL) apple cider vinegar
    • 2 tsp (10 mL) maple syrup
    • 1 tsp (5 mL) blonde miso paste
    • 1/4 tsp (1 mL) sea salt
    • 2 Granny Smith apples, unpeeled, cored, and thinly sliced into wedges
    • 1/4 cup (60 mL) dried cranberries
    • 1/3 cup (80 mL) walnut halves, lightly toasted
    • 4 whole green onions, thinly sliced
    • Generous sprigs of fresh mint, thinly sliced

    Nutrition

    Per serving:

    • calories298
    • protein6g
    • fat13g
      • saturated fat2g
      • trans fat0g
    • carbohydrates39g
      • sugars7g
      • fibre4g
    • sodium146mg

    Directions

    01

    In medium saucepan, heat 1 Tbsp (15 mL) oil over medium-high heat. Add couscous and stir until golden, about 4 to 5 minutes. Add water and a pinch of salt, being careful as it will splatter. Bring to a boil, then reduce heat to simmer. Cover and gently cook on low heat until couscous is just tender and liquid is absorbed, about 9 or 10 minutes. Remove from heat. Fold in spinach, stirring until wilted. Set aside, uncovered.

    In blender, combine remaining 3 Tbsp (45 mL) oil, vinegar, maple syrup, miso, and salt. Whirl until creamy. Whirl in a little water until dressing is pourable to your liking.

    To serve, place a scoop of couscous and spinach in bowl. Arrange apple slices, cranberries, and walnut halves on top. Drizzle with dressing and scatter with green onions and mint.

    TIPS!

    • Longing for a little added umami flavour? Add a few capers. Mega yum!
    • Wheat allergy? Substitute couscous with rice or quinoa.
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    This recipe is part of the 2020 Pantry Essentials collection.

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