Spring Couscous Salad: A Bright and Herbal Feast
A vibrant Mediterranean-inspired salad with pearl couscous, blanched peas, fresh herbs, and a warm za’atar vinaigrette. Make ahead for a satisfying vegetarian main or side dish that celebrates spring’s brightness.
- Prep Time: 20
- Cook Time: 15
- Total Time: 35
- Yield: 4-6 servings 1x
- Category: Recipes
- Method: Stovetop/Make-Ahead
- Cuisine: Mediterranean-inspired
- Diet: Vegetarian
Ingredients
Pearl couscous (Israeli couscous) 1 cup (160 g)
Water 1 1/2 cups
English peas 1 cup (135 g)
Small red onion 1/2 (75 g), thinly sliced
Lemon juice 4 tbsp (35 g)
Lemon zest 1 tsp
Fresh arugula 1 cup, roughly chopped
Minced garlic 1 tsp
Olive oil 2 tbsp
Za’atar 1 tbsp
Ground cumin 1 tsp
Chopped pistachios 1/4 cup (10 g)
Instructions
Bring 1 1/2 cups water to a simmer. Add pearl couscous and cook 8 minutes until tender. Drain and set aside.
Blanch peas in boiling water 1-2 minutes until bright green. Refresh in ice water, drain, and add to couscous.
Pickling red onion: Whisk lemon juice, zest, and 1 tsp sugar. Toss with sliced onion. Set aside 10 minutes.
To make vinaigrette: Heat olive oil over medium heat. Sauté garlic until fragrant. Add za’atar and cumin, toast 30 seconds until aromatic. Remove from heat.
Assemble salad: Combine warm vinaigrette with cool couscous mixture. Fold in pickled onion, arugula, and pistachios until wilted and dressed. Season with salt.
Notes
Use shallots instead of red onions for milder flavor
Substitute za’atar with a mix of thyme, sumac, and sesame seeds
Couscous canToast garlic separately first for deeper flavor
Store refrigerated for up to 3 days
Nutrition
- Serving Size: 1 bowl (approx. 1 1/2 cups)
- Calories: 285
- Sugar: 4g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 1.5g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Find it online: https://glazerush.com/spring-couscous-salad-bright-herbal-feast/