Tomato & Spinach Couscous Salad

A light, lemony grain salad that comes together about as fast as the couscous cooks. Whole wheat couscous brings a nuttier flavor and more fiber than the regular kind, and it soaks up dressing like a sponge.

The trick is tossing it while it’s just cool, not cold. Warm couscous drinks in the lemon juice, zest, and olive oil far better than chilled grains, so it tastes seasoned all the way through instead of just on the surface.

Halved cherry tomatoes add juicy pops of sweetness, baby spinach folds in fresh and barely wilted, and chives lend a mild onion bite. Bright, healthy, and low in fat, it works as a make-ahead lunch or a side next to grilled chicken or fish.

Kitchen Tips

• Fluff the couscous with a fork as it cools to keep the grains separate instead of clumping into a mass.
• Dress it while slightly warm. The grains absorb the lemon and oil best before they fully cool.
• If making ahead, add the spinach just before serving so it stays bright green rather than wilting in the dressing.

Variations

• Crumble in feta or stir in chickpeas to turn it into a heartier main.
• Add chopped cucumber, olives, or fresh mint for a more Mediterranean profile.
• Swap the couscous for quinoa to make it gluten-free.