Spring Couscous Salad
Fresh and vibrant Spring Couscous Salad with herbs, peas, pistachios, and zesty lemon dressing. A light and refreshing meal perfect for spring days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 2 servings
- Category: Salad / Main Course
- Method: Boiling, Light sautéing
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
½ small red onion, thinly sliced
4 tbsp lemon juice
1 tsp lemon zest
1 tsp kosher salt
1 cup English peas
1 cup pearl couscous
1½ cups water
1 tsp kosher salt (for couscous)
1 cup arugula, roughly chopped
½ cup parsley, finely minced
½ cup mint, finely minced
½ cup roasted pistachios, roughly chopped
4 tbsp olive oil
3 cloves garlic
2–3 tsp za’atar
½ tsp ground cumin
1 tsp kosher salt (plus more to taste)
Sumac, for serving
Instructions
Bring a pot of water to a boil and blanch peas for about 1½ minutes. Drain and set aside.
In the same pot, combine couscous, water, and salt. Bring to a boil, then reduce heat and simmer for 8–10 minutes until water is absorbed. Cover and let sit for 5 minutes, then fluff with a fork and toss with a little olive oil.
In a bowl, combine sliced onion, lemon juice, lemon zest, and salt. Let sit to soften.
Chop arugula, parsley, mint, and pistachios.
Add cooked couscous to the onion mixture along with peas, arugula, herbs, and pistachios.
In a small pan, gently heat olive oil and garlic until lightly golden. Remove from heat and stir in za’atar, cumin, and salt.
Pour the warm dressing over the salad and toss well.
Season with sumac and additional salt to taste. Serve warm or at room temperature.
Notes
Don’t overcook peas—keep them bright and slightly crisp.
Letting onions sit in lemon juice mellows their sharpness.
Adjust za’atar for stronger or milder flavor.
This salad tastes even better after resting for a few minutes.
Find it online: https://allrecipesmade.com/spring-couscous-salad/
