Ingredients
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Instructions
- Bring the broth and couscous to a boil in a medium saucepan. Remove from the heat and set aside until the broth is absorbed (5 minutes). Set aside to cool.
- Gently stir the tomato, spinach, green onions, cucumber, parsley, and feta into the cooled couscous.
- Combine the dressing ingredients in a small jar. Cover and shake well to blend. Pour over the salad, mixing well.
- Refrigerate for 1 hour to meld flavors. Bring to room temperature before serving.