Mediterranean Spinach Salad with Couscous, Chicken and Roasted Carrots

When you’re craving a big, satisfying dinner salad, this Mediterranean-inspired bowl delivers. Tender cumin-roasted carrots and sweet red onion join fluffy pearl couscous, juicy marinated tomatoes and fresh spinach, all tossed in a tangy vinaigrette. Topped with briny feta and crunchy pistachios, it’s a complete meal that’s as colorful as it is delicious.

This recipe is perfect for busy weeknights, coming together in just 35 minutes. The combination of warm roasted vegetables and cool spinach creates a delightful contrast, while the chicken adds protein to keep you full. Serve it as a main dish or a hearty side-either way, it’s sure to become a favorite.

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

tablespoon (tbsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. 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.
2. 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 1 cup water (2 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 off heat until ready to serve.
3. 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.
4. 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.

Recipe Tips

FAQ

Can I use a different type of couscous?

Yes, you can substitute with regular couscous, but adjust the cooking time and liquid according to package instructions. Israeli couscous is larger and chewier, so the texture will differ.

How can I make this recipe vegetarian?

Simply omit the chicken or replace it with a plant-based protein like chickpeas or tofu. The rest of the ingredients are already vegetarian-friendly.

What can I use instead of feta cheese?

You can substitute with crumbled goat cheese, ricotta salata or omit it entirely for a dairy-free version.