Warm Couscous and Spinach Salad with Grilled Prawns
  • 4 tbsp extra-virgin olive oildivided
  • 1cup Israeli couscous
  • 1 1/4cups low sodium vegetable stock
  • 1/2lb prawntail on, peeled and deveined
  • 3tsp za’atar spicedivided
  • 2 tbsp fresh lemon juice
  • 1/4tsp sea saltplus extra
  • 4cups fresh baby spinach leaveswashed
  • 1cup Fresh mint leavesplus extra
  • 4 whole green onionssliced
  • freshly ground black pepperto taste
  • 1/4cup shelled pistachiostoasted and chopped
  • Lemon wedgesfor garnish
  1. Preheat oven to 375 F.
  2. In heavy saucepan, heat 1 tsp oil over medium-high heat. 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 minutes.
  3. In bowl, place prawns and 2 tsp oil. Toss to coat. Spread out on baking sheet and sprinkle with 2 tsp za’atar spice. Bake in preheated oven for 5 to 7 minutes, just until they begin to curl. Remove from oven and set aside, as they will continue to cook.
  4. In large bowl, combine remaining 3 Tbsp oil, remaining 1 tsp za’atar spice, lemon juice, and salt. Whisk to blend. Add spinach, mint, and green onions. Scatter warm cooked couscous over top. Gently toss greens and couscous together to blend evenly. Season to taste. Transfer to large serving platter and tumble prawns and pistachios over top. Serve immediately with lemon wedges and additional fresh mint.
Recipe Notes

Per serving: 283 calories; 13 g protein; 13 g total fat (2 g sat. fat); 28 g total carbohydrates (1 g sugars, 3 g fiber); 215 mg sodium