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 fans 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 pastas 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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Enjoy!
GREEK COUSCOUS SALAD RECIPE:
Ingredients
- 2 1/2 cups water
- 2 cups dry whole wheat couscous
- 6 cups fresh spinach
- 4 medium garlic cloves (minced)
- 1 tbsp. olive oil
- 1 1/2 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
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! 🙂