0.5 cup feta cheese crumbled for garnish (preferably goat or sheep's milk)
2 tablespoons olive oil
0.3 cup pinenuts
1 small onion red chopped
0.3 teaspoon salt
5 cups pkt spinach fresh washed
0.5 pound strawberries ripe
1.5 cups water
1 cup couscous whole-wheat
Equipment
bowl
frying pan
pot
Directions
Bring the water, along with half the salt, to a boil in a small pan. Once boiling, add the couscous, stir and cover with a lid.
Remove the pot from the heat, and allow it to sit for the 5 to 7 minutes it takes to cook the vegetables.
Heat a large pan over medium-high heat and add the 2 tablespoons of olive oil. Once the oil is hot, add the onions and saut until they begin to brown.
Add the tomatoes and remaining salt and saut until they begin to wilt, about 20 to 30 seconds.
Add the spinach and saut just until it wilts but remains bright green. Finally, stir the pine nuts into the vegetable mixture and remove the pan from the heat. Season with salt and pepper to taste.
Pour the couscous into a large bowl, add the sauted vegetables along with the crumbled feta and toss everything together. Top with the extra crumbled feta and enjoy while hot.
