Baby Spinach, Couscous, and Bulgur Platter

Serve this chickpea and couscous recipe for a light vegetarian lunch or a picnic-perfect side dish. An easy homemade Yogurt-Mint Salad Dressing makes this couscous salad creamy and refreshing all at once.

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3.5 by 2 people

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  • Makes: 4 servings
  • Prep: 20 mins
  • Chill: 2 hrs
  • Cook: 10 mins

Baby Spinach, Couscous, and Bulgur Platter

Directions

  1. In medium saucepan combine broth, bulgur, cumin, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until the bulgur is nearly tender. Remove from heat. Stir in couscous. Cover and let stand for 5 minutes. Using a fork, fluff the grain mixture. Transfer to a large bowl; cool slightly. Stir in the garbanzo beans. Cover and chill for 2 to 24 hours or until completely chilled.
  2. Meanwhile, prepare the Yogurt-Mint Salad Dressing.
  3. To serve, arrange the spinach on a large serving platter or in individual bowls. Spoon the grain mixture on top of the spinach. Top with apple and onion. Drizzle dressing evenly over the salad.

Yogurt-Mint Salad Dressing

Directions

  1. In a small bowl stir together yogurt, salad dressing, mint, and pepper. Serve immediately or cover and store in refrigerator for up to 1 week. Stir just before serving.
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Nutrition Facts (Baby Spinach, Couscous, and Bulgur Platter)

  • Per serving:
  • 354 kcal ,
  • 9 g fat
  • (1 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 2 mg chol. ,
  • 1318 mg sodium ,
  • 58 g carb. ,
  • 10 g fiber ,
  • 10 g sugar ,
  • 13 g pro.
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