Ingredients Jump to Instructions ↓

  1. 2 cupschicken broth

  2. 1/2 cupquick-cooking barley

  3. 2/3 cupquick-cooking couscous

  4. 3 tablespoonsfresh lemon juice

  5. 2 tablespoonsolive oil

  6. 1/4 cupsliced green onions

  7. 2 cupsshredded fresh spinach

  8. 1 cupcherry tomatoes, quartered

  9. Lemon wedges

Instructions Jump to Ingredients ↑

  1. Directions In a large saucepan bring broth to boiling; stir in barley. Reduce heat, cover, and simmer for 12 minutes. Stir in couscous. Remove from heat; cover and let stand for 5 minutes.

  2. Transfer couscous mixture to a large bowl. Stir in lemon juice and olive oil. Cool completely. Stir in green onions. Cover and chill in the refrigerator for 2 to 24 hours.

  3. To serve, fluff salad with a fork; stir in spinach and tomato wedges. Garnish salad with lemon wedges, if desired.


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