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This Greek couscous salad makes a wonderful main meal or delicious side dish.
A while back, I reminded my Facebook followers that there is a big difference between couscous and whole wheat couscous.
For those of you that are not familiar with it, couscous is pasta, not a grain. And just like many kinds of pasta on the market, it comes in one of two ways. Made with white flour or whole wheat.
So when I posted that reminder, a fan, who just happens to be a chef, left a comment with a fantastic idea for a Greek-style couscous recipe. I took the rough outline and ran with it. I swear sometimes I get the majority of my inspiration from you guys! I really do!
Well, long story short, I got this done and it very nearly didn’t even make it to the dinner table. Everyone in the near vicinity of the kitchen came in, grabbed a spoon, and started helping themselves.
All in all, a great result and a wonderful new favorite!
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More Couscous Recipe
Greek Couscous Salad Recipe
- 2 ½ cups water
- 2 cups dry whole wheat couscous
- 6 cups fresh spinach
- 4 medium garlic cloves (minced)
- 1 tbsp. olive oil
- 1 ½ cups chopped red onion
- 15 oz. kalamata olives (black olives work too)
- 2 cups chopped tomatoes
- 2 cups chopped avocado
- 15 oz. can chickpeas (home cooked works too)
- 1 cup feta cheese crumbles
- In a large pot, bring the water to a boil.
- The moment it boils, pour in couscous and remove pot from heat.
- Be sure to put the lid on the pot while the couscous soaks up the water.
- Sauté spinach and garlic in the olive oil until wilted.
- Chop the onion, slice the olives, tomatoes and avocados,
- Open your beans, drain and rinse.
- Combine everything in a large mixing bowl.
- Plate your food and top with feta.
- Add salt and pepper to taste.