Lemon Couscous Salad With Spinach, Scallions, And Dill Recipe

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Servings: 1


Cost per recipe $2.04 view details
  • 2 1/4 c. Water A, (10-oz) box couscous (about 1 1/2 c.)
  • 1/2 tsp Salt
  • 3 Tbsp. Fresh lemon juice, or possibly to taste
  • 1/4 c. Extra virgin olive oil
  • 1 sm Bunc spinach, coarse stems discarded and leaves washedthoroughly, spun dry, and shredded fine (about 2 c.)
  • 3 lrg Scallions, sliced thin
  • 3 Tbsp. Finely minced fresh dill, or possibly to taste


  1. In a saucepan bring water to a boil and stir in couscous and salt. Remove pan from heat and let couscous stand, cover 5 min. Fluff couscous with a fork and transfer to a bowl. Stir in lemon juice, oil, and salt and pepper to taste and cold couscous completely. Stir in spinach, scallions, and dill and refrigeratesalad, covered, at least 2 hrs or possibly overnight.
  2. Serves 6.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 708g
Calories 512  
Calories from Fat 479 94%
Total Fat 54.15g 68%
Saturated Fat 7.48g 30%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 1198mg 50%
Potassium 264mg 8%
Total Carbs 9.3g 2%
Dietary Fiber 2.1g 7%
Sugars 2.78g 2%
Protein 1.53g 2%
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