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Warm Couscous Salad

This couscous salad is a delicious warm side dish.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side Dish
Cuisine: Mediterranean
Keyword: couscous salad, pearled couscous, warm salad
Servings: 6
Calories: 185kcal


  • 1 tbs olive oil
  • 2 tbs finely chopped white onion
  • 1/8 tsp dried red chile flakes
  • 6 ounces pearled Israeli couscous (I used tricolor)
  • 2 ½ cups vegetable stock or chicken stock
  • 1 pint grape tomatoes halved
  • 2 cups roughly chopped spinach
  • 3 green onions white and pale green portion only, thinly sliced
  • ½ cup crumbled feta cheese
  • juice of 1/2 lemon
  • 2 tbs chopped fresh basil


  • Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the shallots, the chili flakes, and a pinch of salt. Cook, stirring, until softened, about 2 minutes.
  • Add the couscous so it toasts slightly; about 5 minutes. Pour in the broth and simmer; you may season lightly with salt and pepper if necessary at this point, and cook until most of the liquid is absorbed, about 12 minutes. Off the heat, stir in the grape tomatoes, spinach, scallions, half of the cheese and the lemon juice and stir to combine and lightly wilt the spinach. Adjust the seasoning as needed and then top with the remaining cheese and basil. Serve immediately


Eliminate the cheese for a vegan meal


Serving: 1serving | Calories: 185kcal | Carbohydrates: 28g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 548mg | Potassium: 314mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1975IU | Vitamin C: 15mg | Calcium: 91mg | Iron: 1mg