Spanakopita Spinach Salad with Couscous
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Spanakopita Spinach Salad with Couscous

Spanakopita Spinach Salad with Couscous

plus Marinated Tomatoes, Roasted Carrots & Pistachios

When the mood strikes, a big dinner salad is exactly the right meal at the right time. And this one is everything you love about spanakopita—and then some—in salad form! You’ll toss earthy cumin-roasted carrots and sweet red onion with bouncy, garlicky pearl couscous, leafy spinach, and juicy marinated grape tomatoes. It’s all dressed in a tangy vinaigrette and topped with briny crumbled feta and crunchy, nutty pistachios. In the mood yet?

Calorie Smart
Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

6 ounce


1 unit

Red Onion

1 teaspoon


2.5 ounce

Israeli Couscous

(Contains Wheat)

1 teaspoon

Garlic Powder

4 ounce

Grape Tomatoes

½ ounce


(Contains Tree Nuts)

1 unit

White Balsamic Vinegar

5 ounce


½ cup

Feta Cheese

(Contains Milk)

Not included in your delivery



2 teaspoon

Cooking Oil

2 tablespoon

Olive Oil

½ teaspoon



Nutrition Values

/ per serving
Calories520 kcal
Fat29 g
Saturated Fat7 g
Carbohydrate55 g
Sugar13 g
Dietary Fiber7 g
Protein14 g
Cholesterol25 mg
Sodium1070 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Small pot
Large Bowl


Start Prep & Roast Veggies

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and halve carrots lengthwise; slice into ½-inch-thick half moons. Halve, peel, and cut onion into ½-inch-thick wedges. • Toss carrots and onion on a baking sheet with a drizzle of oil, half the cumin (all for 4 servings), and a pinch of salt and pepper. Roast on the top rack until tender, 18-20 minutes.

Cook Couscous

• While veggies roast, heat a drizzle of oil in a small pot over medium-high heat. Add couscous and half the garlic powder (all for 4 servings); cook, stirring frequently, until garlic powder is fragrant and couscous is lightly toasted, 1-2 minutes. • Stir in ¾ cup water (1¼ cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Keep covered until ready to serve.

Finish Prep & Marinate Tomatoes

• While couscous cooks, halve tomatoes and roughly chop pistachios. • In a large bowl, whisk half the vinegar, 2 TBSP olive oil, 1 tsp salt, and ½ tsp sugar until sugar is dissolved (all the vinegar, 4 TBSP olive oil, 2 tsp salt, and 1 tsp sugar for 4 servings). Add tomatoes and toss until thoroughly coated.

Finish & Serve

• Once veggies are roasted and couscous is cooked, stir into bowl with marinated tomatoes; add spinach and toss until spinach is slightly wilted. • Divide spinach salad between bowls and top with feta and pistachios. Serve.

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