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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Pineapple and green chilies flavor this salad from Margaret Pache. I used to make this with rice, then decided to try couscous for something different, explains the Mesa, Arizona cook. Ingredients:
3/4 cup chicken broth |
1 cup uncooked couscous |
1 can (20 ounces) pineapple tidbits, drained |
1 can (4 ounces) chopped green chilies, drained |
1/4 cup chopped pecans, toasted |
3 green onions, chopped |
2 tablespoons olive oil |
1 tablespoon minced fresh mint |
1 garlic clove, minced |
4-1/2 cups baby spinach |
Directions:
1. In a small saucepan, bring broth to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. In a large bowl, combine the couscous, pineapple, chilies, pecans, onions, oil, mint and garlic; toss to coat. Refrigerate until chilled. Serve over spinach. Yield: 6 servings.
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