Description
A refreshing and vibrant Greek Couscous Salad combining fluffy couscous, juicy cherry tomatoes, tangy feta cheese, briny kalamata olives, and wilted spinach, dressed with a zesty lemon and Italian-seasoned avocado oil dressing. Perfect as a light side or a wholesome meal.
Ingredients
Salad Ingredients
- 1 cup couscous (uncooked)
- 1 ½ cups cherry tomatoes (halved)
- ½ cup red onion (finely chopped)
- 2 large cloves garlic (minced)
- 1 cup kalamata olives
- 1 crumbled feta cheese (approximately 4 ounces)
- 5 ounces baby spinach (chopped)
Dressing
- 4 Tbsp avocado oil (divided: 1 Tbsp for cooking spinach, 3 Tbsp for dressing)
- 1 lemon (zested)
- 2 Tbsp fresh lemon juice
- ½ tsp Italian seasoning
- ½ tsp sea salt (to taste)
- ¼ tsp black pepper (to taste)
Instructions
- Cook Couscous: Prepare 1 cup of couscous according to package directions, usually by boiling water, adding couscous, covering and letting it steam. Once done, fluff with a fork occasionally to prevent clumps and set aside to cool.
- Wilt Spinach: Heat 1 tablespoon of avocado oil in a nonstick skillet over medium-high heat. Add the chopped baby spinach and cook, stirring occasionally until wilted, about 3 to 5 minutes. Remove from heat and let cool slightly.
- Combine Salad Ingredients: In a large mixing bowl, add the cooked and cooled couscous, halved cherry tomatoes, finely chopped red onion, minced garlic, crumbled feta cheese, kalamata olives, and the wilted spinach. Mix gently to combine.
- Make Dressing: In a small bowl, whisk together the remaining 3 tablespoons of avocado oil, lemon zest, fresh lemon juice, Italian seasoning, sea salt, and black pepper until well emulsified.
- Toss Salad: Pour the prepared dressing over the couscous salad. Toss all ingredients together thoroughly until everything is evenly coated with the dressing.
- Serve: Serve the Greek couscous salad chilled or at room temperature alongside your preferred main dish. Enjoy this fresh and flavorful salad!
Notes
- Couscous can be prepared using vegetable or chicken broth instead of water for extra flavor.
- For a vegan version, omit feta cheese or substitute with a plant-based cheese alternative.
- Adjust salt and pepper according to taste; olives and feta add natural saltiness to the dish.
- This salad can be made a few hours ahead and refrigerated to enhance flavor melding.
- Add chopped fresh herbs like parsley or mint for additional freshness if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
