Couscous Salad With Lime-Spinach Dressing

This was created for Gone Fishing's 50th birthday celebration. It was so much fun cooking in her kitchen with 8 others, drinking champagne and tapping our feet to great tunes! This salad is perfect with fajitas and margaritas. To make this vegan or vegetarian use vegetable broth.

• Ready In: 25 mins
• Serves: 12-14

Ingredients

• 2  cups chicken broth
• 1 (8 ounce) box couscous
• 2  garlic cloves, crushed
• 3  cups  spinach leaves
• 4  limes, juice of, squeezed
•  olive oil
•  salt and pepper
• 1 (15 ounce) can black beans, drained and rinsed
• 4  cups tomatoes, chopped
• 1  red onion, chopped
• 2  cucumbers, chopped
• 1  lime, zest of

Directions

1. Pour the chicken broth in a large microwaveable container.
2. Bring the chicken broth to a boil in the microwave and remove.
3. Pour the entire box of couscous into the boiling chicken broth, cover and set aside for five minutes.
4. Place the garlic, spinach leaves, lime juice, salt and pepper in food processor or blender and pulse.
5. Add olive oil in a stream until you achieve desired consistency.
6. Uncover couscous and fluff with a fork.
7. Toss with tomatoes, red onions, cilantro, beans, cucumbers, and lime zest.
8. Pour 1/2 of the dressing over and toss.
9. It may need more dressing, so be sure to taste as you go along.