Spinach & Couscous Salad with Cranberries and Almonds 🥗✨
📝 Ingredients
For the salad
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1 cup dry couscous
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1 cup boiling vegetable broth (or water)
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3 cups fresh baby spinach, roughly chopped
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⅓ cup dried cranberries
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⅓ cup sliced or slivered almonds (toasted)
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¼ cup red onion, finely sliced
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¼ cup crumbled feta cheese (optional but delicious)
For the dressing
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3 tbsp olive oil
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1½ tbsp lemon juice (fresh) 🍋
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1 tsp honey or maple syrup
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½ tsp Dijon mustard
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Salt & black pepper to taste
👨🍳 Instructions
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Prepare couscous:
Place couscous in a bowl, pour over boiling broth, cover, and let sit 5 minutes. Fluff with a fork. -
Cool slightly so the spinach doesn’t wilt too much.
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Toast almonds (if raw):
Heat in a dry pan over medium heat for 2–3 minutes until fragrant. -
Make dressing:
Whisk olive oil, lemon juice, honey, mustard, salt, and pepper. -
Assemble salad:
In a large bowl, combine couscous, spinach, cranberries, almonds, onion, and feta. -
Dress & toss:
Pour dressing over and mix gently. -
Chill or serve immediately.
Tastes even better after 20–30 minutes. ❄️
❓ Q & A
Q: Can I make this vegan?
A: Yes! Skip feta or use a plant-based cheese, and use maple syrup instead of honey.
Q: Can I use another grain?
A: Absolutely — quinoa, bulgur, or pearl couscous work great.
Q: How long does it last?
A: Up to 3 days in the fridge in an airtight container.
Q: What protein can I add?
A: Chickpeas, grilled chicken, shrimp, or tofu make it a full meal. 💪
Q: Can I meal-prep this?
A: Yes! Keep dressing separate for best freshness.
Q: Can I add fruit?
A: Sliced apples, oranges, or pomegranate seeds are fantastic additions. 🍎