Spring Couscous Salad that Bursts with Fresh Flavor

Enjoy a vibrant Spring Couscous Salad that's a perfect combination of fresh flavors and nutritious ingredients.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Appetizers

Cuisine: Mediterranean

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 cup Pearl Couscous can substitute with farro or quinoa for a gluten-free option
1 cup Fresh Peas frozen peas work well, just defrost before adding
4 cups Arugula chopped roughly for easy serving
1/2 medium Red Onion soak in lemon juice to soften flavor
1/4 cup Herbs (Mint, Parsley) essential for freshness

For the Dressing

2 cloves Garlic finely minced or chopped
1/4 cup Olive Oil high-quality for best results
1 tablespoon Za’atar or blend sumac, sesame, and oregano as substitutes

For the Crunch

1/4 cup Pistachios optional

Equipment

medium saucepan
Skillet
Colander
large mixing bowl
small bowl

Method

Step-by-Step Instructions

Blanch the peas by boiling water, adding fresh peas for 1.5 minutes, then drain and set aside to cool.
Cook the couscous in salted boiling water for 8-10 minutes; fluff with a fork and stir in olive oil.
Soak finely chopped red onion in lemon juice for 10 minutes to soften its sharpness.
Sauté minced garlic in olive oil, add za’atar, cumin, and salt until fragrant; set aside.
In a large bowl, combine couscous, blanched peas, arugula, herbs, and pistachios; toss gently.
Drizzle the dressing over the salad and toss to coat; season to taste and serve immediately.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 40gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 300mgPotassium: 400mgFiber: 6gSugar: 3gVitamin A: 2000IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

Use fresh, high-quality ingredients for optimal flavor; season gradually and prepare components separately for meal prep.

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