- 1 cup vegetable broth
- 1 ounce Safeway SELECT Spinach Medley Salad Mix
- 1/2 cup uncooked couscous
- 1 tablespoon Safeway SELECT Verdi Olive Oil
- 1 1/2 cups pico de gallo
- 1 cup shredded carrot
- 1 (8.75 ounce) can garbanzo beans
- 1/2 cup Safeway SELECT Premium Collection Orange Poppyseed Vinaigrette
- Salt and pepper
- In a 2- to 3-quart pan, combine broth and dried cherries from salad mix (set aside nuts for garnish); bring to a boil over high heat. Stir in couscous, remove pan from heat, and cover and let stand 5 minutes.
- Meanwhile, to a 10- to 12-inch nonstick frying pan over medium-high heat, add olive oil, pico de gallo, shredded carrot, and garbanzo beans. Cook, stirring, just until onion in pico de gallo and carrot are tender, about 4 minutes.
- With a fork, stir garbanzo mixture into couscous. Add 1/3 cup of the vinaigrette, stir to combine, and set aside.
- To hot frying pan, add spinach and cook, stirring, just until slightly wilted, about 30 seconds (spinach should not be soft). Divide warm spinach equally between two dinner plates. Drizzle about 1 tablespoon of the vinaigrette over each serving of spinach; top evenly with couscous. Sprinkle reserved sliced almonds on top and serve. Add salt and pepper to taste.