Greek Couscous Salad Recipe
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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. A reader who is also a chef gave me the idea for this 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!
What Is 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.
Recipe Additions
If you wish, you can add any of the following to round out the salad a bit more.
- Fresh mint
- Greek salad dressing
- Chicken
- Lemon juice
- Cucumbers
- Any extra veggies you’d like to add.
- Oregano – fresh or dried.
- A splash of red wine vinegar
Recipe Tips
- Make sure you cook this to the package directions. While I give instructions below, the brand you purchase may have other instructions that will work better.
- Remember to fluff it with a fork when it’s done cooking.
- Let the couscous cook a bit before making your pasta salad.
- You can cook the couscous in chicken broth if you want to add even more flavor. It’s a great way to add additional flavor and protein and still end up with the intended Greek flavors.
About The Ingredients
Water – Use good quality, filtered water that you would be comfortable drinking.
Dry whole wheat couscous – Most health food stores will carry the whole grain version. But you may want to call ahead to be sure.
Fresh spinach – I like to use baby spinach leaves that are already prepped.
Garlic cloves – You can mince or press these. I love to press them because it seems to add more flavor.
Olive oil – You can use any oil you like, but olive oil goes really well with this dish.
Red onion – Use any color onion you have on hand, but red onions are the sweetest and therefore taste best in this recipe.
Kalamata olives – If Kalamata olives are too strong for you, you can substitute them with black olives.
Tomatoes – Any type you’d like to use.
Avocado – Any type.
Chickpeas – I cook mine at home to reduce the sodium content, but you can use canned chickpeas too. Just check for added sugar.
Feta cheese crumbles – Any type you prefer.
How To Make Greek Couscous Salad
In a large pot, bring the water to a boil.
The moment it boils, pour in couscous and remove the 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.
Toss everything together in a large mixing bowl.
Plate your food and top it with feta.
Add salt and pepper to taste.
Storage
Store leftovers in the refrigerator for up to 3 or 4 days in an airtight container.
Freezing
This recipe isn’t recommended for freezing.
Reheating
No need. This is best served cold or at room temperature.
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Greek Couscous Salad Recipe Card
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
I'm Tiffany, a writer for MSN and the AP Newswire, a cookbook author, digital publisher, food lover, and mom. I create healthy, clean eating recipes for everyday living.
Ah, I did not know that cous cous was not a grain! I also wondered if there was a difference between white and whole wheat. My guess is that the box of plain cous cous I found in my pantry was white.. darnit.
Kelsey – You’re not alone! I think a lot of folks will take a second look at their pantry. But at least you know now! Take care.
Thank you Tiffany, you are very kind to mention me. Happy to have inspired you to write and share this wonderful and clean recipe. As an Organic Chef I do not use pasta or canned goods so the only thing I would change is make the Couscous medium grain Bulgar Wheat and use dry Garbanzo beans and fresh garlic. I love how you give tips on how to get the Munchkins involved in making this meal. It is so important to do that with your small ones…if they help in shopping and in preparing the meal they are more likely to eat it which is your ultimate goal! I love and respect your style and what you do!! Keep up the good work and keep sharing awesome info with your readers.
Namaste,
Chef Vanda
Chef – Thank you so much! Your suggestions sound wonderful! And thank you for the inspiration!
Hi! I just found your blog through a friend and I love it. Thanks! I’ll be sending my readers your way. Abby
Abby – Welcome! Thank for stopping by!
Great post Tiff. Chef Vanda’s a gem., loved her comment, great info.
Anna – She really is! Thanks for stopping by.
Natausha – I’m happy you enjoyed it!
I could not survive without this blog! LOVE it! Thanks for all the awesome recipes and ideas! Clean eating can be so hard sometimes, but this makes it simple and for that I am grateful!
Awww, thanks so much!
Delicious! Thank you.
Made this for lunch today. I used broth instead of water for the couscous and added juice from one lemon. Thank you for the recipe. Delicious!
April – I’m so happy you enjoyed it! 🙂