Couscous Salad with Baby Spinach, Grapes and Asparagus -

This is a nice refreshing way of serving a couscous salad. It’s great for a potluck or a barbecue. This salad can be prepared up to 3 days in advance. Store in an airtight container in the refrigerator until ready to serve.

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  • Rating:   5
  • Prep.:  15 min
  • Cook Time:  10min


  • 1 Cup Medium Grain Couscous
  • 1 1/2 cups Warm Water
  • ¼ Red Onion, peeled and diced
  • 1 Tomato, diced
  • 1 Cucumber, diced
  • 10 Sundried Tomatoes, chopped
  • 1 Cup Baby Spinach, roughly chopped
  • 1 Cup Red Grapes, Halved
  • 15 Asparagus Spears
  • Juice of 1 Fresh Lemon
  • 1/4 Cup Olive oil
  • 2 Tbsp. Balsamic Vinegar
  • Salt and Pepper to taste


  1. In a large bowl combine the couscous and water. Allow to sit for about 15 minutes. The water should absorb completely. Using a fork, fluff the couscous.
  2. Meanwhile prepare the asparagus. Place the asparagus spears on a baking sheet lined with parchment paper and sprinkle with salt and pepper and a teaspoon of the olive oil. Place in a preheated oven at 400 degrees for 7 minutes. Remove from heat and allow to cool. Once cooled, chop into ½ inch pieces.
  3. Combine the asparagus with all remaining ingredients into the prepared couscous.


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