Spinach Couscous Salad

Back in May I completed my second sprint triathlon, the Danskin, with an amazing team of women from my YMCA. I met some great ladies throughout the training process…a lot of us really bonded and keep in touch with each other still with the help of Facebook (I {heart} Facebook!). One of my “Tri Chicks” Kris recently shared with me a few recipes, one of them including this salad which she said was her “new favorite salad”.

Well, it’s my new favorite salad now. I made it for lunch over the weekend and could not get enough of it. I bought all the ingredients for it again yesterday and plan to make it for dinner this week! It’s full of good stuff like spinach, sundried tomatoes and couscous. It would be awesome with some simply grilled chicken or shrimp for a complete meal that you can’t help but feel good about.

I had to make some changes to the original recipe based on what I had on hand, such as using whole wheat couscous and roasted red peppers. This salad is definitely one to try, you will not be disappointed! It makes awesome leftovers too!!

Mediterranean Spinach Couscous Salad | Aggie's Kitchen

Print Recipe

Mediterranean Spinach Coucous Salad


  • 1 clamshell baby spinach (about 10 oz)
  • 1/3 cup julienned sun dried tomatoes, drained
  • 1 cup uncooked whole wheat couscous (season with sprinkle garlic powder, salt, pepper, drizzle olive oil while cooking)
  • ½ red onion, diced
  •  1 can (14 oz) artichoke hearts, drained and diced
  •  1/4 cup sliced kalamata olives
  •  1 roasted red pepper, diced
  •  3 TBSP Extra Virgin Olive Oil
  •  2 TBSP red wine vinegar
  •  ¼ tsp pepper
  •  4 oz crumbled feta cheese


  1. Cook couscous as directed.
  2. Combine all other ingredients, excluding feta cheese, and toss.
  3. Add hot couscous to salad and toss together.
  4. Sprinkle feta cheese on top. Serve warm.

Recipe inspired and adapted from my friend Kris C.

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