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Lemon Feta Couscous With Spinach

  • Author: Caitlin Self, MS, CNS, LDN
  • Total Time: 10 mins
  • Yield: 4-6 1x
  • Diet: Vegetarian


This easy 6-ingredient dish is ready in about 10 minutes!


  • 1.5 cups whole wheat couscous
  • 2 cups frozen spinach
  • 1.5 cups roasted red peppers, chopped or sliced
  • 1 can chickpeas (garbanzo beans)
  • 4 ounces feta cheese
  • juice from half a lemon (about 1 Tablespoon)
  • optional: red pepper flakes


  1. In a large pot, bring 1.5 cups of water to a boil. Remove from heat and stir in the couscous and spinach. Cover and let sit for 5 minutes.
  2. Meanwhile, rinse the roasted red peppers (if using jarred in vinegar) and slice. Drain & rinse the chickpeas. Crumble the feta.
  3. Add remaining ingredients (roasted red peppers, chickpeas, feta, lemon, and optional red pepper flakes) and stir well. Best served warm, but can also be served cold!


You can make your own roasted red peppers, or sub them out for sun-dried tomatoes (my favorite with feta!). And if you're planning to eat this cold, like a salad, I recommend using fresh spinach instead of frozen.
To serve warm, you can defrost the spinach, or warm it in the microwave before adding to the couscous.

For Gluten-Free: sub in cooked quinoa for the couscous.

Nutrition Label: based on 4 servings

  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American

Keywords: vegetarian couscous, lemon couscous

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