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Parve
Easy
20 Minutes
Diets 
This side dish is great served warm or room temperature. And it will still be great the next day when it’s served cold after being refrigerated.
1 cup couscous (I used whole wheat)
2 tablespoons Gefen Olive Oil
2 tablespoons Tonnelli Red Wine Vinegar
1 teaspoon Haddar Dijon Mustard
1 teaspoon honey
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 and 1/2 cups fresh spinach
1 and 1/4 cups baby bella mushrooms, sliced
1 cup grape tomatoes, sliced
Cook the couscous according to package directions. Drain and rinse.
Prepare the dressing. In a small bowl, whisk together olive oil, red wine vinegar, mustard, honey, oregano, basil, salt, and pepper.
Add spinach leaves, baby bella mushrooms, and tomatoes. Add dressing and toss lightly to combine.
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