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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YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
GREEK COUSCOUS SALAD RECIPE:
- 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
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.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.