Vibrant Spring Couscous Salad Bursting with Fresh Flavors

This Spring Couscous Salad is a delightful vegetarian dish, celebrating seasonal ingredients packed with fresh flavors.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Cooling Time 5

Total Time 30

Servings: 4 servings

Course: Salads

Cuisine: Mediterranean

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad Base

1 cup Pearl Couscous Substitutes: quinoa or farro
1 cup Fresh Peas Frozen peas can be used directly
2 cups Arugula Substitute: baby spinach

For the Dressing

2 tablespoons Olive Oil Use extra virgin for best taste
2 cloves Garlic Chopped or minced
1 tablespoon Za’atar Make your own if unavailable
1 teaspoon Kosher Salt Sea salt can be used instead

For the Flavor Boosters

1/2 medium Red Onion Marinating helps deepen flavor
1/4 cup Mint Substitute: parsley if unavailable
1/4 cup Parsley Can be omitted

Equipment

Pot
Colander
mixing bowl
Small Pan

Method

Step-by-Step Instructions for Spring Couscous Salad

Blanch the fresh peas for 1.5 minutes in boiling water and then drain.
Cook 1 cup of pearl couscous with 1.5 cups of water and a pinch of kosher salt.
Chop 2 cups of arugula and marinate sliced red onion in lemon juice.
Prepare a marinade with sautéed garlic, olive oil, za’atar, and salt.
Combine all ingredients in a large mixing bowl and toss with marinade.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 42gProtein: 10gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 250mgPotassium: 500mgFiber: 8gSugar: 5gVitamin A: 25IUVitamin C: 30mgCalcium: 6mgIron: 15mg

Notes

Store salad in an airtight container for up to 3 days. Keep arugula separate until serving for freshness.

Tried this recipe?

Let us know how it was!