Recipe: Strawberry-Spinach Couscous Salad with Orange Vinaigrette

There was a time not so long ago when the foods of the Middle East — hummus, pita chips, roasted red peppers and feta, for instance — were foreign-sounding foods.

Now these flavor-packed entertaining staples are the life of the party.

Likewise, instant whole-wheat couscous is a relative newcomer to the American dinner table. Over the past decade, the popularity of the Mediterranean Diet has helped promote the North African staple as a healthy, whole-grain alternative to rice, potatoes and pasta.

Part of the appeal is that the coarse grain cooks quickly, like rice, and its fluffy texture adds interest to salads and side dishes like The Star's Strawberry-Spinach Couscous Salad With Orange Vinaigrette.

Meanwhile, kids rarely reject something that looks like rice and features strawberries and raw spinach. Strawberries and spinach are fat-free, sodium-free and cholesterol-free; they're also high in vitamin C and folate. Almonds add crunch and a bit of protein, and they are a good source of healthy monounsaturated fats.

Cooking tip: Chiffonade is a term that means to slice into thin strips or shreds. Wash leaves and shake off excess water. Stack leaves and roll lengthwise like a cigar, then use a sharp knife to finely slice into confetti-size threads.

To toast almonds, spread on a pan and bake at 350 degrees for 5 to 7 minutes; you may want to shake the pan to make sure they do not burn.

Strawberry-Spinach Couscous Salad with Orange Vinaigrette

Makes 6 servings

1 1/3 cups whole-wheat couscous

2 cups water

2 cups fresh spinach, washed, dried and cut into chiffonade (see cooking tip)

1 1/2 cups strawberries, sliced

2 green onions, thinly sliced

1/4 cup orange juice

2 tablespoons white wine vinegar

1 tablespoon Dijon mustard

1 tablespoon honey

2 tablespoons extra-virgin olive oil

Salt and pepper, to taste

2 tablespoons toasted almonds (see cooking tip)

1. Prepare couscous in 2 cups water, according to package directions. Allow to cool slightly. Toss couscous with spinach, strawberries and green onions.

2. Whisk orange juice, vinegar, mustard and honey together. Add olive oil and blend well. Season with salt and pepper, to taste. Pour dressing over couscous and toss gently. Sprinkle with toasted almonds.

Recipe developed for The Star by home economists Kathryn Moore and Roxanne Wyss.