Spinach Salad with Chicken & Couscous
plus Marinated Tomatoes, Roasted Carrots & Pistachios
When the mood strikes, a big dinner salad is exactly the right meal at the right time. And this one is everything you love about spanakopita—and then some—in salad form! You’ll toss earthy cumin-roasted carrots and sweet red onion with bouncy, garlicky pearl couscous, leafy spinach, and juicy marinated grape tomatoes. It’s all dressed in a tangy vinaigrette and topped with briny crumbled feta and crunchy, nutty pistachios. In the mood yet?
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 ounce
Carrots
1 unit
Red Onion
1 teaspoon
Cumin
2.5 ounce
Israeli Couscous
(Contains Wheat)
1 teaspoon
Garlic Powder
4 ounce
Grape Tomatoes
½ ounce
Pistachios
(Contains Tree Nuts)
5 teaspoon
Red Wine Vinegar
5 ounce
Spinach
½ cup
Feta Cheese
(Contains Milk)
10 ounce
Chicken Cutlets
Not included in your delivery
Salt
Pepper
Cooking Oil
Olive Oil
Sugar
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and halve carrots lengthwise; slice into 1⁄2-inch- thick half moons. Halve, peel, and cut onion into 1⁄2-inch- thick wedges. • Toss carrots and onion on a baking sheet with a drizzle of oil, half the cumin (all for 4 servings), and a pinch of salt and pepper. Roast on the top rack until tender, 18-20 minutes.
• While veggies roast, heat a drizzle of oil in a small pot over medium-high heat. Add couscous and half the garlic powder (all for 4 servings); cook, stirring frequently, until garlic powder is fragrant and couscous is lightly toasted, 1-2 minutes. • Stir in 3⁄4 cup water (11⁄4 cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Keep covered until ready to serve.
• While couscous cooks, halve tomatoes and roughly chop pistachios. • In a large bowl, whisk half the vinegar, 2 TBSP olive oil, 1 tsp salt, and 1⁄2 tsp sugar until sugar is dissolved (all the vinegar, 4 TBSP olive oil, 2 tsp salt, and 1 tsp sugar for 4 servings). Add tomatoes and toss until thoroughly coated.
Pat chicken* dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board.
• Once veggies are roasted and couscous is cooked, stir into bowl with marinated tomatoes; add spinach and toss until spinach is slightly wilted. • Divide spinach salad between bowls and top with feta and pistachios. Serve.
Slice chicken crosswise. Top salad with chicken and garnish with feta and pistachios.
Chicken is fully cooked when internal temperature reaches 165°.
