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–+ servings
Spring Couscous Salad

Bright and Fresh Spring Couscous Salad You'll Love

This Spring Couscous Salad is a vibrant, protein-packed dish that's quick to prepare and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Pearl Couscous Can swap with farro or quinoa.
  • 1 cup Fresh Peas Frozen peas work well without thawing.
  • 2 cups Arugula Baby spinach can be used instead.
  • 1/4 cup Fresh Mint Fresh herbs recommended for best flavor.
  • 1/4 cup Fresh Parsley Dried herbs won't have same vibrancy.
  • 1 medium Red Onion Shallots can be a milder substitute.
  • 1/2 cup Pistachios Toasted almonds or sunflower seeds are alternatives.
For the Marinade
  • 2 cloves Garlic Chop roughly.
  • 3 tablespoons Olive Oil Use high-quality extra virgin.
  • 1 teaspoon Za’atar Spice Mix Make your own if needed.
  • 1/2 teaspoon Kosher Salt Adjust to taste.

Equipment

  • pot
  • Mixing Bowl
  • Saucepan

Method
 

Steps
  1. Blanch fresh peas in boiling water for about 1.5 minutes, then drain and cool.
  2. Cook couscous in salted boiling water for 8-10 minutes until tender, then fluff with a fork.
  3. Heat olive oil with chopped garlic, then stir in za’atar and salt; let cool slightly.
  4. Combine cooked couscous, peas, arugula, mint, parsley, red onion, and pistachios in a bowl.
  5. Pour the marinade over the salad and toss gently; let sit for 15 minutes before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gSodium: 150mgPotassium: 300mgFiber: 6gSugar: 3gVitamin A: 20IUVitamin C: 15mgCalcium: 6mgIron: 10mg

Notes

For meal prep, store the components separately to keep them fresh until serving.

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