Looking for the perfect dish for your next winter holiday meal or party? Do you want to relish in rich flavor but not compromise your healthy, whole food ideals? Then look no further.
This is a warm, rich salad bursting with flavor, texture and color. Soft, plump pearls of Israeli couscous complement crunchy toasted almonds. Sweet golden raisins and tangy cranberries set off the earthiness of spinach and red onion. This is truly a dish to die for. It is a definite hit for the holidays, being festive and flavorful while also being refreshingly different and unique.
Scanning through the list of ingredients, you may find something you didn’t expect to see – essential oils. Essential oils are the purest form of plant extracts and as such, they are packed with phenomenal flavor. To check out more nerdy details about essential oils, click here to start your essential oil exploration.
When cooking with essential oils, you’ll want to be sure to use oils that are certified pure therapeutic grade essential oils. DoTerra oils are the only ones I trust to be free of solvents, pesticides and chemicals of any kind. If you don’t know where to get your hands on these amazing oils, I can hook you up! Read how to get an amazing deal on DoTerra oils here or contact me for a free consult.
- 1.5 cups Israeli couscous
- 2 cups chopped fresh organic baby spinach
- 1/2 cups finely chopped fresh parsley
- 1/3 cup finely chopped red onion
- 1/2 cup golden raisins
- 1/2 cup dried cranberries
- 3/4 cup toasted slivered almonds
- 4-5 tablespoons olive oil
- 10 drops DoTerra lemon essential oil
- 3-5 drops DoTerra basil essential oil
- 1 tablespoon red wine vinegar
- ½ teaspoon garlic powder
- salt and pepper to taste
- Toast the uncooked Israeli couscous in 1 tablespoon olive oil on medium low, stirring frequently for about 3-5 minutes.
- Sprinkle in a dash of sea salt and garlic powder.
- Slowly add 2 cups boiling water, bring back to a boil, then cover and simmer on medium low for 12 minutes or until moisture is absorbed.
- While the couscous is cooking, prepare the rest of the ingredients.
- Toast the slivered almonds in a dab of olive oil and salt on medium low, stirring frequently until browned.
- Sauté the finely chopped red onion in olive oil until translucent.
- Chop the spinach and parsley. Measure out the raisins and cranberries.
- Mix together a simple dressing, adding 2 tablespoons olive oil, the essential oils, red wine vinegar, garlic powder, salt and pepper to a small glass measuring cup or bowl and whisk.
- When the couscous is done, fluff with a fork and gently stir in the dressing, followed by the other ingredients.
- Serve immediately or keep in a small slow cooker on warm for up to 90 minutes.
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