Spinach & Couscous Salad

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Nutrition per serving    (USDA % daily values)
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Ingredients for 4 servings

8 oz Pack of Organic 3 Grain Tempeh

1 cup cooked Israeli couscous (or regular)

2-3 big handfulls of Organic Baby Spinach (or regular spinach)

1/2 box of Organic Cherry Tomatoes

1/4 cup Olive Oil

Salt & Pepper to taste



Chop up some tempeh and throw it in a pan with some olive oil and let brown up for 10 or so minutes. Cook your couscous as you typically would, (read the box.) In a large salad bowl throw a few big handfulls of spinach in there (I used baby spinach) Cut in half about 10 or so cherry tomatoes (long ways) and toss them in with the spinach and drizzle in a little bit of olive oil. When the couscous is cooked and still hot dump it into the bowl, then do the same with the Tempeh and give it all a good mix. I added some salt, pepper and olive oil to my couscous as it was simmering as I usually do, and seasoned the Tempeh with just salt and pepper. Use this simple ass salad as an example to create something even better. In the process of cooking in a fit of “hunger rage” as I call it, I flipped a wad of piping hot couscous on to my bare torso and all over my bare feet as I was trying to impulsively have a taste. Try not to do that if you tend to cook without a shirt on like I usually do.

View instructions at
Clean Life Creative

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