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+
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Greek Couscous Salad
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Course:
Main Course, Pasta
Cuisine:
Greek
Servings:
24
servings
Calories:
165
kcal
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
US Customary
-
Metric
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
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
0.5
cup
|
Calories:
165
kcal
|
Carbohydrates:
22
g
|
Protein:
5
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Cholesterol:
5
mg
|
Sodium:
431
mg
|
Potassium:
193
mg
|
Fiber:
4
g
|
Sugar:
1
g
|
Vitamin A:
845
IU
|
Vitamin C:
6.1
mg
|
Calcium:
72
mg
|
Iron:
1.5
mg