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Broccolini Couscous Salad with Olives and Feta
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3.7 from 13 votes

Couscous Broccolini Salad with Olives and Feta

Prep Time 5 minutes
Cook Time 20 minutes
Servings 8
Calories 205kcal


  • 1 cup pearl couscous 8 oz
  • 1 1/4 cup water for boiling
  • 1/4 cup sliced or silvered almonds 2 oz
  • 2 cups pitted olives and feta usually found in deli section


  • 3 bunches broccolini stems and tops chopped
  • 1 tsp kosher salt reduce by half if using table salt
  • 1/2 tsp black pepper
  • 1/2 juice from 1/2 a lemon
  • 1 tsp olive oil


  • Begin by preheating the oven to 350° and preparing a baking sheet.
  • Wash and pat dry broccolini. Chop it and tossing with olive oil, salt, pepper and lemon juice. Spread evenly over baking sheet and roast for 10-12 minutes until tender and slightly charred. Remove from oven and set aside.
  • While the broccolini is cooking, bring the water to a boil in a large pot. Once water comes to a rolling boil, stir in couscous. Cover and turn off heat. Let sit, covered, for 10 minutes until all water is absorbed.
  • Once couscous is finished, fluff with a fork or spatula. Add broccolini, almonds and olive & feta mix (add brine from packaging if desired) to pot or large bowl and combine everything together. Serve warm or cover and refrigerate for up to a week. Enjoy hot or cold! Perfect for picnics, lunches or dinners with protein of choice.


Nutrition values are approximate and can vary. 
You can reserve the brine from the olives & feta mix and use it as a dressing if desired. 


Sodium: 840mg | Calcium: 92mg | Vitamin C: 62mg | Vitamin A: 1260IU | Sugar: 2g | Fiber: 4g | Potassium: 113mg | Calories: 205kcal | Trans Fat: 1g | Saturated Fat: 1g | Fat: 9g | Protein: 7g | Carbohydrates: 25g | Iron: 1mg