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    Home » What We're Eating » Couscous Salad

    Couscous Salad

    Published: May 16, 2020 by Blair Lonergan

    Jump to Recipe
    Long collage image of Couscous Salad
    Overhead shot of a bowl of couscous salad with cranberries and a blue and white towel nearby

    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.

    Close overhead shot of a bowl of couscous salad with cranberries surrounded by lemons

    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!

    Overhead shot of a bowl of couscous salad with cranberries surrounded by lemons and spinach

    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.

    Pot of cooked couscous

    Step 2: Toast the Pecans

    While the couscous cooks and cools, you can prepare the rest of your ingredients. You'll need about ¼ 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.

    Plate of toasted chopped pecans

    Step 3: Prepare the Dressing

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

    Lemon dressing for couscous salad recipe

    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!

    Horizontal shot of a bowl of couscous salad

    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.

    Close up front shot of a bowl of couscous salad with cranberries

    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.
    Overhead shot of a bowl of couscous salad with cranberries and spinach on a wooden table with fresh lemons nearby

    More easy salad recipes that you might enjoy:

    • Potato Salad
    • Broccoli Salad with Bacon
    • Pasta Salad
    • Marinated Vegetable Salad
    • Cucumber Salad
    Close overhead shot of a bowl of couscous salad with cranberries surrounded by lemons
    Print Pin
    5 from 2 votes

    Couscous Salad

    This Couscous Salad with cranberries, feta cheese and fresh spinach is a simple, light side dish or healthy entree that comes together in minutes!
    Course Side Dish
    Cuisine Mediterranean
    Keyword couscous salad, couscous salad with cranberries, Mediterranean couscous salad
    Prep Time 10 minutes
    Cook Time 5 minutes
    Chilling Time 1 hour
    Total Time 1 hour 15 minutes
    Servings 6 - 8 servings (side dish)
    Calories 232.1kcal
    Author Blair Lonergan

    Ingredients

    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 salad | Calories: 232.1kcal | Carbohydrates: 30.1g | Protein: 5.3g | Fat: 11.3g | Saturated Fat: 2.8g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 5.9g | Cholesterol: 9.4mg | Sodium: 594.3mg | Potassium: 23.4mg | Fiber: 1.9g | Sugar: 4.3g

    Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website. As an Amazon Associate I earn from qualifying purchases.

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    Reader Interactions

    Comments

    1. PMHTX

      May 16, 2020 at 6:19 pm

      The flavour of this is immensely improved with a bit of fresh lemon zest & some basil to taste.

      Reply
      • Blair

        May 17, 2020 at 5:17 am

        Yes! Both great additions! 🙂

        Reply
    2. Kathe

      May 24, 2020 at 10:28 am

      5 stars
      Really tasty side dish. Ate with dinner one night with added parsley and lemon juice; then with added basil and red pepper with tomato soup for lunch the next day. I really enjoy the fresh flavors in Mediterranean recipes.

      Reply
      • Blair

        May 24, 2020 at 2:46 pm

        Thanks, Kathe! So glad that you enjoyed it. I appreciate you taking the time to come back here and let me know. 🙂

        Reply
    3. Nancy

      July 03, 2020 at 3:17 pm

      5 stars
      Such a great salad. I used pearl couscous and followed the cooking instructions for it. Made with all the ingredients mentioned and it was sonderful. Omitted the salt in the dressing as the couscous was salty enough. I love all of the options listed -- can't wait to try some of them. : ) Thanks for this lovely recipe.

      Reply
      • Blair

        July 03, 2020 at 6:00 pm

        Thanks, Nancy! I'm so glad that you enjoyed it!

        Reply

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