Pineapple Couscous Salad

Name: Pineapple Couscous Salad
Prep time: 20 min
Total time: 20 min
Yield: 6 servings.
Cuisine: Greek Recipes, Greek Salad Recipes, Mexican Recipes, Mexican Salad Recipes
Ingredients: 3/4 cup chicken broth; 1 cup uncooked couscous; 1 can (20 ounces) pineapple tidbits, drained; 1 can (4 ounces) chopped green chilies, 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

Pineapple and green chilies flavor this salad from Margaret Pache. "I used to make this with rice, then decided to try couscous for something different," explains the Mesa, Arizona cook.

Ingredients

3/4 cup chicken broth
1 cup uncooked couscous
1 can (20 ounces) pineapple tidbits, drained
1 can (4 ounces) chopped green chilies, 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, chilies, pecans, onions, oil, mint and garlic; toss to coat. Refrigerate until chilled. Serve over spinach.