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Strawberry Couscous Spinach Salad

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  • Author: Julie
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Cuisine: American


A bright and cheery spring time salad with strawberries, couscous, spinach, feta, hazelnuts and an almond vinaigrette. 



For the Almond Vinaigrette

  • 1/4 cup oil (I used vegetable oil)
  • 2 tablespoons sugar
  • 2 tablespoons white vinegar (or aged balsamic)
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon almond extract

For the Couscous

  • 1 tablespoon butter
  • 1 1/4 cup chicken or vegetable broth
  • 1 cup couscous
  • salt and pepper

For the Salad

  • Prepared Couscous
  • 3 cups baby spinach, chopped
  • 2 cups sliced strawberries
  • 1/4 cup crumbled feta
  • 1/4 cup chopped hazelnuts
  • salt and pepper to taste


For the Dressing

  1. In a small saucepan, heat the oil, sugar, vinegar, and mustard over medium high heat, whisking constantly until the sugar has dissolved and the dressing emulsifies. Stir in almond extract. Remove from heat and set aside.

For the Couscous

  1. In a medium pan, bring butter and broth to a boil. Stir in couscous, cover, and remove from heat. Allow to set for 5 minutes and then fluff with a fork. Season with salt and pepper. Allow to cool to room temperature.

For the Salad

  1. In a large bowl, combine couscous, spinach, strawberries, feta, and hazelnuts. Stir in dressing and then season with salt and pepper to taste.


If you are making this salad ahead of time, make all the components, store separately, and assemble just before serving.


  • Serving Size: 1 Serving
  • Calories: 466
  • Sugar: 11g
  • Sodium: 343mg
  • Fat: 29g
  • Saturated Fat: 6.2g
  • Unsaturated Fat: 20.9g
  • Trans Fat: 0.5g
  • Carbohydrates: 36g
  • Fiber: 4.2g
  • Protein: 17g
  • Cholesterol: 56mg