Athenian Couscous Salad - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

Make this salad as part of a meal prep day to give it time to marinate in the fridge before serving. Top it with whatever protein is easy to round it out as a meal. Leftover chicken, a boiled egg, or some canned low-sodium beans are great choices to turn it into a real meal. Pair it with this Moroccan Pork Loin for a special treat.



  • 1 (14.5 oz) can low-sodium vegetable broth
  • 1 cup couscous
  • 2 large tomatoes, diced
  • 1 cup baby spinach
  • 2 green onions, minced
  • ½ cucumber, peeled and diced
  • ½ cup minced parsley
  • 3 oz. reduced-fat feta cheese, crumbled


  • 4 Tbsp. lemon juice
  • 2 Tbsp. olive oil
  • 2 Tbsp. minced fresh oregano
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • ⅛ tsp. cayenne pepper


  1. Bring the broth and couscous to a boil in a medium saucepan. Remove from the heat and set aside until the broth is absorbed (5 minutes). Set aside to cool.
  2. Gently stir the tomato, spinach, green onions, cucumber, parsley, and feta into the cooled couscous.
  3. Combine the dressing ingredients in a small jar. Cover and shake well to blend. Pour over the salad, mixing well.
  4. Refrigerate for 1 hour to meld flavors. Bring to room temperature before serving.
Nutritional analysis per serving: Calories 160; Total Fat 5g (6% Daily Value); Saturated Fat 1.5g (8% DV); Trans Fat 0g; Cholesterol 4mg (2% DV); Sodium 240mg (10% DV); Total Carbohydrate 22g (8% DV); Dietary Fiber 2.5g (11% DV); Total Sugars 2g; Includes 0g Added Sugars (0% DV); Protein 6g; Vitamin D 0% DV; Calcium 4% DV; Iron 6% DV; Potassium 4% DV; Vitamin K 80% DV; Molybdenum 30% DV; Vitamin C 20% DV.
Recipe by Guiding Stars at
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