Spanakopita Spinach Salad with Couscous
plus Marinated Tomatoes, Roasted Carrots & Pistachios
Spanakopita Spinach Salad with Couscous
A bright spinach salad with fluffy couscous, marinated tomatoes, roasted carrots, and crunchy pistachios for a fresh, Mediterranean-inspired meal.
Ingredients
For 2 servings
- 6 ounce Carrots
- 1 teaspoon Cumin
- ½ cup Feta Cheese
- 1 teaspoon Garlic Powder
- 4 ounce Grape Tomatoes
- 2.5 ounce Israeli Couscous
- ½ ounce Pistachios
- 1 unit Red Onion
- 5 teaspoon Red Wine Vinegar
- 5 ounce Spinach
Additional Ingredients
- Cooking Oil
- Olive Oil
- Pepper
- Salt
- Sugar
PDF
DifficultyMedium
Prep Time10m
Total Time35m
Calories510
Protein14g
Carbs51g
Fat29g
Tags:
VeggieCalorie SmartFiber Smart
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For dairy-free, swap the feta for a plant-based feta or extra olives for a similar salty bite. For nut-free, skip the pistachios and add toasted sunflower or pumpkin seeds; for gluten-free, use a certified gluten-free couscous-style grain.
What to serve with it
Serve with grilled chicken, lemony white beans, or a crisp cucumber salad to make it more filling. Warm pita or crusty bread also works well alongside the tangy, herby flavors.
You might also like
Honey-Roasted Squash
35 min484 cal
Mushroom Stroganoff
35 min436 cal
Sicilian Eggplant Caponata
40 min542 cal
Skillet Chilaquiles
30 min526 cal
Spaghetti Squash Sauté
40 min501 cal
Stuffed Summer Squash Boats
45 min543 cal
Israeli Black Eyed Peas with Fenugreek, Roasted Eggplant, and Feta
40 min523 cal
Brussels Sprout and Mushroom Shepherd’s Pie with Cheddar Mash
45 min503 cal