Spinach Salad with Chicken & Couscous
plus Marinated Tomatoes, Roasted Carrots & Pistachios
- Wheat
- Tree Nuts
- Milk
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?
Ingredients
6 ounce
Carrots
1 unit
Red Onion
1 teaspoon
Cumin
2.5 ounce
Israeli Couscous
(Contains: Wheat)
1 teaspoon
Garlic Powder
4 ounce
Grape Tomatoes
½ ounce
Pistachios
(Contains: Tree Nuts)
5 teaspoon
Red Wine Vinegar
5 ounce
Spinach
½ cup
Feta Cheese
(Contains: Milk)
10 ounce
Chicken Cutlets
Not included in your delivery
Salt
Pepper
Cooking Oil
Olive Oil
Sugar
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and halve carrots lengthwise; slice into 1⁄2-inch- thick half moons. Halve, peel, and cut onion into 1⁄2-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.
• 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 3⁄4 cup water (11⁄4 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.
• 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 1⁄2 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.
Pat chicken* dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board.
• 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.
Slice chicken crosswise. Top salad with chicken and garnish with feta and pistachios.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tangy vinegar and feta combo, while some found the dressing bland. Consider adding extra vinegar or a zesty element like olives.
- Ease of prep: Generally easy to make, though a few noted it was labor-intensive for a salad. Use an extra-large mixing bowl for 4 servings.
- Suggestions: Try adding grilling cheese or halloumi for extra flavor. Some preferred less salt in the dressing; adjust to taste.
- Portions: Surprisingly filling for most; some found it made more than expected for two people.
- Veggies: The cumin-roasted carrots and onions received mixed reviews; consider adjusting spices to personal preference.
Reviews from our home cooks
This was relatively easy to cook and quite delicious! For a 4 person serving it needs an EXTRA large mixing bowl since you'll be adding the cooked veggies to the tomato bowl. Great vegetarian meal. I added halloumi cheese but forgot to add it since the instructions didn't include it. The meal was still tasty and well-rounded without it.
I love this salad!!! The baked veggies pair excellent with the fresh tomatoes and spinach! The couscous adds a great addition too!!
This one was unexpectedly tasty! The tang of the vinegar/feta with everything was a knockout combo
I loved it all and so did all my adult kids. The only suggestion I would make is less salt in the dressing. I cut it in half and it was just right.
Excellent! Was so happy with this one, very filling. Surprisingly too much food for two people! Definitely ordering again
Love this salad. I like the slightly wilted spinach and the cumin veggies are wonderful.
I loved this recipe and have made it again on my own many times now
It was great tasting, but I wish there was just a little more per serving.
This was a lot of work for a salad. The cumin was an odd flavor on the roasted veggies that didn't seem to complement the rest of the dish.
Salad dressing very bland. Needs something more flavorful. I used a poppy seed dressing that was good
