Couscous Salad

This Couscous Salad with cranberries, feta cheese and fresh spinach is a simple, light side dish or healthy entree that keeps well in the refrigerator and comes together in minutes! The salad is tossed with a lemon and olive oil dressing for a healthy Mediterranean-inspired recipe that’s full of flavor.

The inspiration for this couscous salad comes from my favorite little farm stand on Martha’s Vineyard — Morning Glory Farm. In addition to beautiful fresh flowers and garden produce, the market also sells homemade baked goods (like the best Zucchini Bread and Morning Glory Muffins) and prepared takeout dishes like containers of couscous salad with cranberries and spinach. The recipes are simple, nourishing and just really, really delicious — and it doesn’t hurt that the food reminds me of sunny summer vacations!

How to make Couscous Salad:

This recipe comes from the Morning Glory Farm cookbook, which I have tweaked very slightly to suit our taste preferences and the ingredients that I typically have in our kitchen. There are a variety of ways to adapt the recipe as well (such as adding chickpeas or chicken for a more filling dish), so see my notes below for those suggestions.

What is Couscous Salad made of?

• Couscous
• Butter
• Pecans
• Fresh spinach
• Dried cranberries
• Feta cheese
• Olive oil
• Lemon juice
• Sugar, salt and pepper

Step 1: Season and Cook the Couscous

You can season the couscous while it’s cooking, as well as in the salad once it’s assembled. To season the couscous itself, it’s important to cook the couscous in salted water. I also like to use butter in the cooking process for added flavor and to prevent the grains from sticking.

Couscous is one of the quickest-cooking grains — just bring the water, salt and butter to a boil, stir in the couscous, and let the pot stand (covered) for 5 minutes. Seriously — 5 minutes! Then fluff the couscous with a fork and allow it to cool before proceeding with the salad assembly.

Step 2: Toast the Pecans

While the couscous cooks and cools, you can prepare the rest of your ingredients. You’ll need about 1/4 cup chopped, toasted pecans. I like to quickly toast the nuts in the microwave, but you can also do this in a skillet over low heat.

Step 3: Prepare the Dressing

For the dressing, just whisk or shake together olive oil, lemon juice, sugar, salt and pepper.

Step 4: Combine all of the Ingredients

Once the couscous is cool, stir in the cranberries, toasted nuts, spinach and feta. Toss with the dressing and it’s ready to serve!

What to serve with Couscous Salad:

You can bulk the couscous salad up and serve it as an entrée by stirring in a can of drained, rinsed chickpeas or some diced, cooked chicken. We typically serve it as a side dish, so here are some easy dinners that go well with the Couscous Salad:

• Grilled Chicken
• Baked Salmon or Grilled Salmon
• Lemon Garlic Herb Grilled Shrimp
• Baked Shrimp with Tomatoes and Feta
• Roasted Honey Mustard Chicken
• Beef Shish Kabobs
• Grilled Steak

Is Couscous Salad healthy?

Couscous is a processed grain made from little balls of durum wheat or semolina flour. There are three types of couscous: Moroccan, Israeli and Lebanese. This recipe uses Moroccan couscous, which is the tiniest and most readily available version. You can certainly substitute with Israeli (or “pearl”) couscous instead. Israeli couscous is about the size of peppercorns and takes longer to cook. It tends to have a nuttier flavor and chewier texture.

Couscous is rich in selenium, which is a mineral that may help lower cancer risk and give your immune system a boost. It’s also a good source of plant-based protein, providing 6 grams per one-cup serving. Couscous is often considered a healthy alternative to pasta since it’s made from whole-wheat flour. Other types of pasta are typically more refined (source).

When combined with the spinach, cranberries, olive oil and nuts, the couscous is just one nutritious component in a very healthy Couscous Salad. Each serving of the salad contains about 230 calories, 11 grams of fat, 30 grams of carbs, 2 grams of fiber and 5 grams of protein.

Preparation and Storage Tips:

• Prep Ahead: Couscous salad can be made ahead of time. You can stir together the ingredients up to 24 hours in advance. If you’d like the nuts to stay crunchy, wait to add them at the last minute.
• Leftover couscous salad will keep in the fridge for up to 4 days.
• I do not recommend freezing this salad, as the spinach will have an undesirable texture when thawed.
• The salad is best when served cold or at room temperature.

Cook’s Tips and Recipe Variations:

• I typically buy my couscous in bulk at a country market near our house, but you can also use a 10-ounce box of couscous (such as this brand) from the grocery store for this recipe.
• For a stronger lemon flavor, you can add lemon zest to the dressing.
• I’ve included feta cheese in this recipe, since it’s a classic Mediterranean ingredient that we always have on hand. Morning Glory Farm actually uses crumbled blue cheese in its couscous salad, so you can swap out the feta for some blue cheese if you prefer.
• Instead of the cranberries, try substituting with golden raisins, chopped dates, dried cherries, or chopped dried apricots.
• Instead of pecans, use toasted slivered almonds, pistachios, or chopped toasted walnuts.
• Turn this Couscous Salad into a heartier lunch or dinner entrée by adding grilled chicken or a can of drained, rinsed chickpeas.

More easy salad recipes that you might enjoy:

• Potato Salad
• Broccoli Salad with Bacon
• Pasta Salad
• Marinated Vegetable Salad
• Cucumber Salad

Couscous Salad

5 from 2 votes

Prep: 10 minutes

Cook: 5 minutes

Chilling Time 1 hour

Total: 1 hour 15 minutes

Servings 6 – 8 servings (side dish)

Calories 232.1 kcal

This Couscous Salad with cranberries, feta cheese and fresh spinach is a simple, light side dish or healthy entree that comes together in minutes!

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Ingredients

  

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FOR THE SALAD:

• 1 ½ cups uncooked couscous (or about 1 10-ounce box)
• 1 tablespoon butter
• ¼ cup chopped pecans
• ¾ cup coarsely chopped fresh spinach
• ⅓ cup sweetened dried cranberries
• ⅓ cup crumbled feta cheese
• Salt and pepper

FOR THE DRESSING:

• 3 tablespoons olive oil
• 2 teaspoons lemon juice
• 1 teaspoon sugar
• ¾ teaspoon salt
• Dash of pepper

Instructions

• In a medium saucepan, bring 2 cups of water, 1 teaspoon salt and butter to a boil. Stir in the couscous, cover the pot and remove from the heat. Let the pot stand (covered) for 5 minutes. Fluff the couscous with a fork, and transfer to a large bowl. Allow to cool completely before assembling the rest of the salad.
• While the couscous cooks, toast the pecans. You can do this in a dry skillet over low heat, or in the microwave. To microwave the pecans, place them on a microwave-safe plate and cook in 30-second increments (stirring each time) until they’re fragrant and just starting to brown. It typically takes a total of about 1 ½ minutes in my microwave, but your cooking time may vary. Allow the pecans to cool before assembling the salad.
• Once the couscous is cool, gently stir in the pecans, spinach, cranberries and feta.
• Whisk together all of the dressing ingredients (or shake them in a jar). Pour over the salad and toss to coat. Season with additional salt and pepper, to taste. Serve immediately or cover and refrigerate until ready to enjoy.

Notes

• Prep Ahead: Couscous salad can be made ahead of time. You can stir together the ingredients up to 24 hours in advance. If you’d like the nuts to stay crunchy, wait to add them at the last minute.
• Leftover couscous salad will keep in the fridge for up to 4 days.
• I do not recommend freezing this salad, as the spinach will have an undesirable texture when thawed.
• The salad is best when served cold or at room temperature.
• I typically buy my couscous in bulk at a country market near our house, but you can also use a 10-ounce box of couscous (such as this brand) from the grocery store for this recipe.
• For a stronger lemon flavor, you can add lemon zest to the dressing.
• I’ve included feta cheese in this recipe, since it’s a classic Mediterranean ingredient that we always have on hand. Morning Glory Farm actually uses crumbled blue cheese in its couscous salad, so you can swap out the feta for some blue cheese if you prefer.
• Instead of the cranberries, try substituting with golden raisins, chopped dates, dried cherries, or chopped dried apricots.
• Instead of pecans, use toasted slivered almonds, pistachios, or chopped toasted walnuts.
• Turn this Couscous Salad into a heartier lunch or dinner entrée by adding grilled chicken or a can of drained, rinsed chickpeas.

Nutrition

Serving: 1/8 of the saladCalories: 232.1kcalCarbohydrates: 30.1gProtein: 5.3gFat: 11.3gSaturated Fat: 2.8gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 5.9gCholesterol: 9.4mgSodium: 594.3mgPotassium: 23.4mgFiber: 1.9gSugar: 4.3g

Keyword: couscous salad, couscous salad with cranberries, Mediterranean couscous salad

Course: Side Dish

Cuisine: Mediterranean

Author: Blair Lonergan

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