Cherry tomatoes and couscous on a plate with a fork and some red and green cherry tomatoes on the side

Photo by Alison Shaw


Fresh flavors of tomato, feta, spinach and herbs mingle in this lemon-scented salad.

Serves 2-4

1 1/2 cups water
1 Tbsp. plus 1 tsp. extra-virgin olive oil, divided
1 cup whole-wheat couscous
1/2 tsp. sea salt, divided
1 bunch scallions, sliced lengthwise and chopped
1 pint cherry or grape tomatoes, halved or quartered depending on size
1/4 tsp. fennel seed
1/8 tsp. cayenne pepper
1 cup chopped spinach
1/4 tsp. lemon zest
1 Tbsp. lemon juice
1 Tbsp. flat-leaf parsley
1 tsp. mint, finely chopped
4 oz. feta, crumbled

Preheat oven to 375°.
Boil water in a 4-quart pot.
Add 1 tsp. oil and 1/4 tsp. salt.
Add couscous, cover and remove from heat.
Let stand 15 minutes.
Meanwhile, toss scallions and tomatoes with remaining oil and salt, fennel seed and cayenne.
Lay on a lined baking sheet.
Bake 15-18 minutes, until tomatoes caramelize.
Mix spinach, lemon juice, parsley and mint in a bowl.
Fluff couscous and add to spinach mixture.
Add tomatoes and scallions with the juices and spices from the baking sheet.
Lightly mix in feta and serve.

From our book Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen.