Simple Greens Salad with Couscous + Currants
- Author: Meatless Musings
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- 2 tablespoons Olive Oil
- 1 ⅓ cup Israeli Couscous
- 1 ¾ cup Water
- 1 Red Onion
- 1 ⅓ cup Dried Currants
- ¾ cup Pine Nuts
- ½ cup Shaved Parmesan
- 5 oz Arugula
- 7 oz Baby Spinach
- Juice of 3–4 Lemons
- Sea Salt
- Preheat oven to 450F.
- Heat 1 tbsp olive oil in saucepan and sauté couscous over medium heat until slightly browned, about 5 minutes.
- Add water to couscous and bring to boil. Reduce heat to low, cover and simmer for 12 minutes or until water is absorbed. Set aside to cool.
- Mix diced onions and 1 tbsp olive oil, then place on cooking sheet and sprinkle with salt. Roast in oven for 13 minutes.
- In a large bowl, combine couscous, arugula, spinach, onions, currants and pine nuts in bowl. Squeeze fresh lemon juice over salad.
- Sprinkle with Parmesan