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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.
If you wish, you can add any of the following to round out the salad a bit more.
- Fresh mint
- Greek salad dressing
- Lemon juice
- Any extra veggies you’d like to add.
- Oregano – fresh or dried.
- A splash of red wine vinegar
- 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.
Store leftovers in the refrigerator for up to 3 or 4 days in an airtight container.
This recipe isn’t recommended for freezing.
No need. This is best served cold or at room temperature.
More Couscous Recipe
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- 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.