Couscous Salad
This Couscous Salad with cranberries, feta cheese and fresh spinach is a simple, light side dish or healthy entree that comes together in minutes!
Nutrition Facts
Ingredients
Instructions
In a medium saucepan, bring 2 cups of water, 1 teaspoon salt and butter to a boil. Stir in the couscous, cover the pot and remove from the heat. Let the pot stand (covered) for 5 minutes. Fluff the couscous with a fork, and transfer to a large bowl. Allow to cool completely before assembling the rest of the salad.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Theseasonedmom →Chef's Notes
Prep Ahead: Couscous salad can be made ahead of time. You can stir together the ingredients up to 24 hours in advance. If you’d like the nuts to stay crunchy, wait to add them at the last minute.
Leftover couscous salad will keep in the fridge for up to 4 days.
I do not recommend freezing this salad, as the spinach will have an undesirable texture when thawed.
The salad is best when served cold or at room temperature.
I typically buy my couscous in bulk at a country market near our house, but you can also use a 10-ounce box of couscous (such as this brand) from the grocery store for this recipe.
For a stronger lemon flavor, you can add lemon zest to the dressing.
I’ve included feta cheese in this recipe, since it’s a classic Mediterranean ingredient that we always have on hand. Morning Glory Farm actually uses crumbled blue cheese in its couscous salad, so you can swap out the feta for some blue cheese if you prefer.
Instead of the cranberries, try substituting with golden raisins, chopped dates, dried cherries, or chopped dried apricots.
Instead of pecans, use toasted slivered almonds, pistachios, or chopped toasted walnuts.
Turn this Couscous Salad into a heartier lunch or dinner entrée by adding grilled chicken or a can of drained, rinsed chickpeas.
Comments & Photos
Be the first to share your thoughts!
Reviews from the Original Source
Such a great salad. I used pearl couscous and followed the cooking instructions for it. Made with all the ingredients mentioned and it was sonderful. Omitted the salt in the dressing as the couscous was salty enough. I love all of the options listed -- can't wait to try some of them. : ) Thanks for this lovely recipe.
Really tasty side dish. Ate with dinner one night with added parsley and lemon juice; then with added basil and red pepper with tomato soup for lunch the next day. I really enjoy the fresh flavors in Mediterranean recipes.
Did you make this recipe?
Leave a Comment