Couscous with Spinach, Zucchini, and Citrus Poppy Seed Vinaigrette

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This salad was inspired by a recipe in the Culinary Institute of America’s Vegetarian Cooking cookbook. It is an easy salad to make that is also versatile in that many substitutions or additions can be made. Add some currants or dried sweet cherries, or add oranges slices and substitute arugula for the spinach. It can also be easily turned into dinner by serving the salad in a bowl with a piece of grilled salmon on top, drizzled with a little of the dressing. Use your imagination and let your tastes be your guide.


MAKES: 4 Servings
PREP/COOK TIME: 30 Minutes


For the Salad

  • 1 Tbsp. extra virgin olive oil

  • 1 cup Israeli couscous

  • 1 1/2 cups Magic Mineral Broth

  • 1 zucchini diced into 1/2 inch cubes

  • 3 cups baby spinach, stems removed, lightly packed

    For the dressing

  • 2 oz drained silken tofu

  • 2 Tbsp. fresh orange juice

  • 1 Tbsp. grated lemon zest

  • 2 Tbsp. fresh lemon juice

  • 1 Tbsp. Dijon mustard

  • 1 tsp. honey

  • 3 Tbsp. apple cider vinegar

  • 1 Tbsp. poppy seeds

  • 2 Tbsp. extra virgin olive oil

  • 1/2 tsp. salt

  • 1/2 tsp. freshly ground black pepper


  1. In a small saucepan, heat 1 tablespoon extra virgin olive oil over medium heat. Add the couscous and toast, stirring, for about 1 minute. Add the Magic Mineral Broth and bring to a boil.

  2. Cover the pot. Reduce the heat to low and simmer until the couscous has absorbed the liquid, about 5 to 6 minutes. Fluff the couscous with a fork and let cool to room temperature.

  3. In a large bowl, toss the zucchini and spinach. Add the cooled couscous and toss to combine.

  4. In a food processor, combine the ingredients for the dressing. Add the tofu, orange juice, lemon juice and zest, mustard, honey, vinegar and poppy seeds. With the machine running, slowly add the 2 tablespoons extra virgin olive oil. Season to taste with salt and pepper.

  5. Pour some of the dressing over the couscous mixture and toss to coat. Taste and add more dressing or lemon juice to taste. Serve at room temperature or chilled. (See Notes)

Notes: If you have left over dressing save it for a salad. The dressing keeps for a few days in the refrigerator.

If you have not made the Magic Mineral Broth a good quality organic, no salt vegetable broth will work.

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