couscous sald with baby spinach and pistachios
course salt and ground pepper
1/2 cup couscous
2 TBS white wine vinegar
1 TBS olive oil
2 scallions, green part only, thinly sliced (opt)
2 cup baby spinach
1/2 cup fresh basil leaves, torn
1/4 cup shelled pistachios
Serves 2
In a small saucepan with a lid, bring 3/4 cup water to a boil; season with salt and pepper. Turn off heat; stir in couscous. Cover, and let stand until liquid is absorbed, about 5 min.
Meanwhile, in a medium bowl, combine vinegar and oil; season with salt and pepper. Add couscous and if using scallions; toss to combine. Refridgerate couscous in one artight container, spinach and basil in another, up to overnight. Store nuts at room temp. Just before serving , toss all ingredients together.

Some of you may know I love to try new things in the kitchen. This is a really EASY recipe that I came across! I have made it ahead on those days when Gio comes home really late from work, then I don't have to worry about keeping something warm! I dont think my photo did the great taste justice!