Fresh Spinach And Couscous Salad Feta Cheese Recipes

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FRESH SPINACH AND COUSCOUS SALAD/FETA CHEESE



Fresh Spinach and Couscous Salad/Feta Cheese image

Make and share this Fresh Spinach and Couscous Salad/Feta Cheese recipe from Food.com.

Provided by Jellyqueen

Categories     Spinach

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup water
3/4 cup whole wheat couscous, dry
1 cup fresh spinach, chopped coarsely, packed
1 cup garbanzo beans, washed
1 ounce salami, sliced thinly, diced
1 (2 1/4 ounce) can black olives, sliced
1 tablespoon dried oregano leaves
1 1/2 teaspoons dried basil leaves
1/8 teaspoon dried red pepper flakes
3 tablespoons vinaigrette, fat free
3 tablespoons apple cider vinegar
3 ounces feta cheese with dried basil and tomato, crumbled

Steps:

  • Heat water in a microwave bowl until boiling.
  • Remove from microwave and stir in couscous; cover with plastic wrap and let stand for 5 minutes.
  • Place couscous in fine mesh strainer and rinse under cold water until cooled; drain well.
  • Combine remaining ingredients, except feta, in a large bowl.
  • Add couscous to spinach mixture and stir until blended.
  • Add cheese; toss gently.

Nutrition Facts : Calories 116.5, Fat 4.1, SaturatedFat 1, Cholesterol 5, Sodium 386.4, Carbohydrate 16.1, Fiber 4, Sugar 0.2, Protein 4.4

SUMMER GARDEN COUSCOUS SALAD



Summer Garden Couscous Salad image

This couscous salad makes the most of summer's bounty. I used to prepare it with a mayonnaise dressing, but lightened it with lemon vinaigrette. It's even better now! -Priscilla Yee, Concord, California

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 9 servings.

Number Of Ingredients 14

3 medium ears sweet corn, husks removed
1 cup reduced-sodium chicken broth or vegetable broth
1 cup uncooked couscous
1 medium cucumber, halved and sliced
1-1/2 cups cherry tomatoes, halved
1/2 cup crumbled feta cheese
1/4 cup chopped red onion
3 tablespoons minced fresh parsley
3 tablespoons olive oil
3 tablespoons lemon juice
1 teaspoon dried oregano
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Place corn in a Dutch oven; cover with water. Bring to a boil; cover and cook for 6-9 minutes or until tender. Meanwhile, in a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork and set aside to cool slightly., In a large bowl, combine the cucumber, tomatoes, cheese, onion and parsley. Drain corn and immediately place in ice water. Drain and pat dry; cut the kernels from the cobs. Add to cucumber mixture. Stir in couscous., In a small bowl, whisk the oil, lemon juice and seasonings. Pour over couscous mixture; toss to coat. Serve immediately or cover and refrigerate until chilled.

Nutrition Facts :

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