8 oz Israeli Couscous
2 Cups Chicken Stock (Plain water is fine, too)
1 Ea Shallot
1 Ea English Cucumber
1 Ea Tomato (Or grape tomato or cherry tomatos)
2 Cups Baby Spinach
1 Tpsp Flat Leaf Parsley
1 Tpsp Mint
1/4 Cup Feta, or more.
Cook the CouscousHeat 1 Tbsp olive oil in a sauce pan over medium high heat. If you want to cook the diced shallot add it to the oil now (or if you want to taste the sharpness of the shallot add it to cold salad later). Add the couscous and lightly toast the couscous, about 2 minutes. Add the 2 cups chicken stock (water is acceptable, and most recipes call for just water). Simmer the couscous for about 10 minutes, until the liquid is absorbed or the couscous is soft but not mushy. Take off the heat and let cool.
Prepare the Salad
Roughly chop the baby spinach. Peel, remove the seeds, and dice the cucumber. If using a whole tomato, cut and squeeze out the pulp, then dice and add to the salad. Chop the parsley and mint and add to the salad. Add the diced shallot if you didn't cook it earlier.
Squeeze the juice of one lemon, and then add as much good olive oil as you have lemon juice (roughly). Add about a tsp of salt, and whisk into an emulsion.
Put it Together
Toss the salad, the cooled couscous, and the dressing together. Top with as much feta as you like, and serve.