A few weeks ago, HEB had some samples of some of their ready-made salads when I was shopping. One of them was a couscous salad that appeared to be super fresh. I tried some and ended up buying it. I bought more the next week. The next time I was looking for it, it was gone. I asked the deli attendants, and they said it hadn’t been selling well, so they weren’t sure they would have it again. Boo!
I went on about my shopping.
The following week, I was in another HEB, so I thought I’d look. No dice. So I started gathering ingredients instead. I have to say, it turned out pretty good. Mr. Gray even ate some–after he asked where the meat was.
You will need:
1 box roasted garlic and olive oil couscous
Juice from 2 small lemons
8-10 cherry or grape tomatoes (or any sweet variety)
Fresh spinach (I shred mine with scissors; it can be left whole)
Fresh mushrooms (I chop mine; they can be any size)
Feta (I actually forgot it when I made it last, but it makes the salad)
Course ground pepper
- Prepare couscous as directed
- Stir in lemon juice
- Add vegetables, pepper, & cheese; stir well
- Refrigerate until serving; serve chilled