When I was in Rhode Island in the spring, I picked up several lunches at a delicious little place called The Pantry. It shares space with the wonderful Seven Stars Bakery in the old Rumford Baking Powder factory in Providence. There is a small eat-in space and, in warm weather, a few tables are scattered about outside. Mainly a take-out place, they offer an ever-changing variety of salads and entrees. I had this tasty salad one day and knew it would be a big hit at home as well.
Here is how I think it was prepared.
Israeli Couscous, Beet, Spinach and Feta Salad
2 cups of cooked Israeli couscous
5 medium sized beets, roasted or jarred, cut into 1/2 inch
pieces and any juice collected with the beets
A handful of baby spinach, fresh (it will wilt as it chills)
1. Prepare the couscous according to package directions.
2. Stir the beets and spinach into the warm couscous, let sit for ten minutes. Chill.
3. When ready to serve, sprinkle with feta to taste.