Feta-Couscous Salad

Prep: 20 minutes. For a unique presentation, pack the couscous mixture in a 1-cup dry measuring cup, and invert onto the spinach leaves. The couscous will take on the shape of the measuring cup.


4 servings (serving size: 1 cup spinach mixture and 1 cup couscous mixture)

Recipe from

Oxmoor House

Nutritional Information

Calories 258
Caloriesfromfat 34 %
Fat 9.7 g
Satfat 4.1 g
Monofat 2.7 g
Polyfat 2.1 g
Protein 11.3 g
Carbohydrate 32.5 g
Fiber 4.4 g
Cholesterol 20 mg
Iron 3.9 mg
Sodium 857 mg
Calcium 219 mg


1 cup water
2/3 cup uncooked couscous
1 cup grape tomatoes, halved
3/4 cup (3 ounces) crumbled feta cheese with basil and sun-dried tomatoes
3/4 cup chopped fresh parsley
1/4 cup pine nuts
1 tablespoon dried basil
1/2 teaspoon salt
1/2 cup fat-free Italian dressing, divided
4 cups spinach leaves (about half of a 10-ounce package)


Place water in a small microwave-safe bowl. Microwave at HIGH 1 1/2 minutes or until water boils. Remove from heat, and stir in couscous. Cover and let stand 5 minutes or until liquid is absorbed; fluff with a fork. Spoon onto a baking sheet, and spread in a thin layer; let stand 7 minutes or until cool.

Combine tomato, next 5 ingredients, and 1/4 cup dressing in a bowl. Add cooled couscous to parsley mixture, and toss well.

Combine spinach and 1/4 cup dressing; toss gently. Place spinach mixture on each of 4 individual plates. Top with couscous mixture.