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Couscous Salad with Feta and Apricots

8 servings


Under 30 Minutes Vegetarian

Nutritional Facts Per Serving

9.4 g
40.3 g
2.9 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 321
  • Fat 14.3 g
    • Saturated   4.1 g
    • + Trans 
  • Cholesterol 17 mg
  • Sodium   218 mg
  • Carbohydrate 40.3 g
    • Fibre   2.9 g
    • Sugars  
  • Protein 9.4 g
    • Vitamin A 22 %
    • Vitamin C 17 %
    • Calcium 11 %
    • Iron 11 %


Cook the couscous in a medium-sized pot as per package directions. Transfer the cooked couscous to a bowl, fluff to separate the grains and cool to room temperature. Add all remaining ingredients and gently toss to combine. Cover and keep refrigerated until ready to serve.
Note: To toast the pine nuts, place in a single layer in a small baking dish. Bake, shaking the dish from time to time, in a 350°F oven for 10-15 minutes, or until lightly toasted.

Serving Suggestions

This salad will nestle nicely alongside one of Mediterranean-style main-courses found in our website recipe collection, such as Greek-style Roast Leg of Lamb, Orange & Olive Baked Salmon, or Moroccan-style Vegetable Stew.

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