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.

Yield: 4 servings (serving size: 1 cup spinach mixture and 1 cup couscous mixture)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 258
  • Calories from fat: 34%
  • Fat: 9.7g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 2.1g
  • Protein: 11.3g
  • Carbohydrate: 32.5g
  • Fiber: 4.4g
  • Cholesterol: 20mg
  • Iron: 3.9mg
  • Sodium: 857mg
  • Calcium: 219mg


  • 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)


  1. 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.
  2. Combine tomato, next 5 ingredients, and 1/4 cup dressing in a bowl. Add cooled couscous to parsley mixture, and toss well.
  3. Combine spinach and 1/4 cup dressing; toss gently. Place spinach mixture on each of 4 individual plates. Top with couscous mixture.
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