Greek Couscous Salad
This easy couscous salad recipe is loaded with delicious goodies like feta cheese, kalamata olives, red onions, and fresh tomatoes is an amazing side dish and can double as a main dish too. Add in some chicken or shrimp for a boost of protein.
Servings: 4 Servings
Calories: 399kcal
Ingredients
- 1 cup couscous uncooked
- 1 ½ cups cherry tomatoes halved
- ½ cup red onion finely chopped
- 2 large cloves garlic minced
- 1 crumbled feta cheese
- 1 cup kalamata olives
- 4 Tbsp avocado oil divided*
- 5 ounces baby spinach chopped
- 1 lemon zested
- 2 Tbsp fresh lemon juice
- ½ tsp Italian seasoning
- ½ tsp sea salt to taste
- ¼ tsp black pepper to taste
Instructions
- Cook one cup of couscous according to the package directions. Set aside until ready to use. Be sure to fluff the couscous with a fork occasionally so that it doesn’t all clump together. As the couscous cooks, prepare the rest of the ingredients.
- While the couscous is cooling, heat one tablespoon of avocado oil in a nonstick skillet over medium-high heat and add the chopped spinach. Cook and stir occasionally until the spinach has wilted, about 3 to 5 minutes.
- Transfer the cooked and cooled couscous to a large mixing bowl along with the rest of the salad ingredients (tomatoes, onion, garlic, feta, olives, and wilted spinach).
- In a small bowl, combine the rest of the avocado oil (3 tablespoons), lemon zest, lemon juice, Italian seasoning, salt and pepper.
- Pour the dressing into the bowl with the couscous salad and toss everything together until coated in dressing.
- Serve alongside your main dish and enjoy!
Notes
*Use 1 tablespoon of the avocado oil to cook the spinach and the other three tablespoons to drizzle over the salad as dressing
Nutrition
Serving: 1Serving (of 4) | Calories: 399kcal | Carbohydrates: 29g | Protein: 12g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 27mg | Sodium: 726mg | Fiber: 3g | Sugar: 2g