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Greek Couscous Salad Stack with Spinach Pesto

Prep Time:

Cook Time:




About the Recipe

Where Greek meets Italian


Tzatziki-Style sauce (see recipe below)

1 box (5.6-oz) instant couscous (plain) – prepared as directed on package

1 clove garlic – minced

2 T. diced Kalamata olives

Spinach pesto (see recipe below)

2 large tomatoes (about 2 ½ to 3-inch wide)

1 medium cucumber – peeled and seeded

Empty cleaned can (about 3 to 4-inches wide) with top & bottom removed

Tzatziki-Style Sauce:  1 container (8-oz) Crave Brothers Mascarpone

¼ t. black pepper

½ t. salt

2 t. dill weed

1 clove garlic – minced

1 t. lemon juice

Spinach Pesto:  3 c. fresh spinach leaves – cleaned and well dried

1 ½ T. balsamic vinegar

¼ c. olive oil

1 t. honey

3 cloves garlic – minced

2 T. walnuts

¼  t. salt

1/8 t. black pepper


  1. In a medium bowl, mix all      Tzatziki-style sauce ingredients together until well blended. Set aside.

  2. In another medium bowl, mix      couscous with garlic & olives. Stir in 3 T. of Tzatziki-style sauce. Set aside.

  3. To make pesto, put all ingredients      in a food processor and pulse until mixture is smooth. Be sure to scrape down sides of      processor a couple times so all ingredients are blended together.

  4. Cut tomatoes into ¼” slices      (use center slices for salads – the rest can be chopped for garnish if      desired). Then cut cucumber into thin      slices.

  5. Divide ingredients into 6      equal parts to make 6 salads & use empty can to assemble the layers in      the following order: First, press      couscous mixture into bottom of can over serving plate; then add tomato      slice; next, add a spoonful of pesto; then top with a few slices of cucumbers. Gently press all layers down &      carefully remove can. Then top with      a dollop of Tzatziki-style sauce. If      desired, garnish with a spoonful of the extra chopped tomatoes, a small      spinach leaf and a drizzle of olive oil.

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