Pineapple and green chiles flavor this salad. I used to make this with rice, then decided to try couscous for something different. —Margaret Pache, Mesa, Arizona
Ingredients
- 3/4 cup chicken broth
- 1 cup uncooked couscous
- 1 can (20 ounces) pineapple tidbits, drained
- 1 can (4 ounces) chopped green chiles, drained
- 1/4 cup chopped pecans, toasted
- 3 green onions, chopped
- 2 tablespoons olive oil
- 1 tablespoon minced fresh mint
- 1 garlic clove, minced
- 4-1/2 cups baby spinach
Directions
- In a small saucepan, bring broth to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. In a large bowl, combine the couscous, pineapple, chiles, pecans, onions, oil, mint and garlic; toss to coat. Refrigerate until chilled. Serve over spinach.
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