The beginning of a new era: the dinner diary

couscous with fresh spinach salad

1 box (near east) couscous
water
1 clove garlic
1 Tbs olive oil
coarse salt
black pepper
1 6oz. jar marinated artichoke hearts
1 tomato
1 cucumber
6 oz. baby spinach
3 heart of palm spears
Craisins (c)

Mince the garlic and add to the water, oil and pinch of salt in a small pan as directed on couscous box - once water is boiling, add the couscous, stir, cover, remove from heat - let stand for 5 minutes.

Dice the tomato, cucumber, and heart of palm. Pour the jar of artichoke hearts, and marinade over the chopped vegetables in a large bowl. Add coarse salt and pepper to taste, Craisins, and 1 tsp lemon juice to the salad, and mix. Toss the baby spinach into the dressed salad.

To serve:
plate couscous in a wide, shallow mound, and serve the salad, and ample dressing, on top. Mix as you eat, and enjoy!

For those of you who are separators... it's o.k. if you don't want to mess up your plate. Just eat the couscous on the side. :-)