Spinach Salad with Couscous & Chicken
- Milk
- Tree Nuts
- Wheat
**Now with more couscous! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER.** When the mood strikes, a big dinner salad is exactly the right meal at the right time. And this one is everything you love about spanakopita—and then some—in salad form! You’ll toss earthy cumin-roasted carrots and sweet red onion with bouncy, garlicky pearl couscous, leafy spinach, and juicy marinated grape tomatoes. It’s all dressed in a tangy vinaigrette and topped with briny crumbled feta and crunchy, nutty pistachios. In the mood yet?
Ingredients
½ cup
Feta Cheese
(Contains: Milk)
1 unit
Red Onion
6 ounce
Carrots
5 ounce
Spinach
1 teaspoon
Cumin
½ ounce
Pistachios
(Contains: Tree Nuts)
2.5 teaspoon
Red Wine Vinegar
4 ounce
Grape Tomatoes
12 ounce
Chicken Cutlets
1 teaspoon
Garlic Powder
¾ cup
Israeli Couscous
(Contains: Wheat)
Not included in your delivery
4 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 tablespoon (tbsp)
Olive Oil
½ teaspoon (tsp)
Sugar
tablespoon (tbsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Trim, peel, and halve carrots lengthwise; slice into ½-inch-thick half moons. Halve, peel, and cut onion into ½-inch-thick wedges.
Toss carrots and onion on a baking sheet with a drizzle of oil, half the cumin (all for 4 servings), and a pinch of salt and pepper. Roast on the top rack until tender, 18-20 minutes.
While veggies roast, heat a drizzle of oil in a small pot over medium-high heat. Add couscous and half the garlic powder (all for 4 servings); cook, stirring frequently, until garlic powder is fragrant and couscous is lightly toasted, 1-2 minutes.
Stir in 1 cup water (2 cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes.
Keep covered off heat until ready to serve.
While couscous cooks, halve tomatoes and roughly chop pistachios.
In a large bowl, whisk half the vinegar, 2 TBSP olive oil, 1 tsp salt, and ½ tsp sugar until sugar is dissolved (all the vinegar, 4 TBSP olive oil, 2 tsp salt, and 1 tsp sugar for 4 servings). Add tomatoes and toss until thoroughly coated.
Once veggies are roasted and couscous is cooked, stir into bowl with marinated tomatoes; add spinach and toss until spinach is slightly wilted.
Divide spinach salad between bowls and top with feta and pistachios. Serve.
