Couscous Salad with Spinach and Feta
The recipe Couscous salad with spinach and feta is a wellness salad recipe rich in flavor and texture. It is healthy, herbal, and truly satisfying. Enjoy it as a hearty main dish or as a side.
Servings: 6 porzioni
Calories: 404kcal
Equipment
- 1 Cutting board
- 1 Sharp knife
- 1 Pan or saucepan
- 1 Spoon or wooden spatula
- 1 Bowl large
- 1 Small glass jar
Ingredients
For the salad
- 270 gr couscous pearl
- ½ tablespoon extra virgin olive oil
- 450 ml vegetable broth ready-made or prepared with a low-sodium vegetable stock cube
- 400 gr chickpeas drained
- ½ red onion
- ½ cup fresh mint leaves finely chopped
- 15 gr fresh coriander finely chopped (tender stems can be included)
- 60 gr spinach fresh young leaves
- 75 gr feta cheese crumbled
- 30 gr pistachios shelled
For the dressing
- 2 tablespoons extra virgin olive oil
- ½ orange juice and zest
- 2 teaspoons apple cider vinegar
- 1 nr red chili seeded and finely chopped (optional)
- ½ teaspoon sea salt
- ⅓ teaspoon black pepper freshly ground
Instructions
- Prepare: gather and prepare your ingredients.
Cous cous
- Toast the raw couscous in extra virgin olive oil for about 2-3 minutes.
- Then add the vegetable broth and cook on low heat for 8-10 minutes.
- Stir occasionally while the couscous cooks. Once the couscous is softened yet still firm to the bite, remove from heat, keep covered, and let rest for 5 minutes.
- Fluff with a fork before pouring into a large bowl.
- Tip: since all brands vary, check the package instructions for your dried couscous.
Salad dressing
- Combine the salad dressing ingredients (olive oil, orange juice and zest, apple cider vinegar, red chili, salt, and pepper) in a jar.
- Close the lid and shake well until the dressing is well mixed.
- Tip: if you don’t have a jar, you can mix the dressing in a small bowl with a fork.
Dress the couscous
- While the couscous is still warm, add about one-third of the dressing and let the couscous absorb the flavors.
- Add the chickpeas, red onion, mint, and coriander (fresh) to the couscous and gently mix.
- Then add the spinach, crumbled feta, pistachios, and remaining dressing, and give one last stir.
Serve
- You can serve immediately as a main dish or as a side.
- Alternatively, portion into airtight containers or jars and store in the refrigerator for 3-4 days.
Notes
Storage instructions: cool to room temperature, transfer to an airtight container, and refrigerate for 3-4 days.